Pepper saute with grilled cheese muffins
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 1 | medium | Onion; thinly sliced |
| 1 | cup | Red bell pepper; cut in 1/4-inch strips |
| 1 | cup | Yellow bell pepper; cut in 1/4-inch strips |
| 1 | cup | Green bell pepper; cut in 1/4-inch strips |
| 1 | teaspoon | Fresh rosemary; snipped |
| 1 | tablespoon | Balsamic; (or red wine vinegar) |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 4 | Bays english muffins; lightly toasted and buttered | |
| 1 | cup | Swiss cheese; shredded |
| Chopped parsley; if desired | ||
Directions
In a large skillet, over medium-low heat, add oil, onions, peppers and rosemary. Saute until onions and peppers are tender-crisp, about 15 minutes. Stir in vinegar, salt and pepper. Set aside. Arrange muffins on a baking sheet. Sprinkle muffins evenly with shredded cheese. Broil 2 to 3 minutes, or until cheese is melted. Top muffins evenly with pepper mixture.
Garnish with parsley. Serve immediately. Serves 4
Notes: A rosemary-scented stir fry of colorful peppers creates a bright mosaic on a blanket of melted Swiss cheese. S: 4 Bays English Muffins www.bays.com Posted to MC-Recipe Digest by SuzyWert@... on Feb 13, 1998