Sauteed spicy peppers vinaigrette
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Virgin olive oil |
| 1 | medium | Red onion; thinly sliced |
| 1 | Clove garlic; whole | |
| 4 | Italian frying peppers (banana shaped); whole | |
| 2 | Sweet red bell peppers, cored, seeded; in 1/2\" strips | |
| 2 | Sweet yellow peppers; in 1/2\" strips | |
| 2 | larges | Jalapeno peppers; julienned |
| 3 | tablespoons | Balsamic vinegar |
| 2 | tablespoons | Fresh marjoram leaves; chopped |
| 6 | tablespoons | Extra virgin olive oil |
| Salt and pepper to taste | ||
Directions
In a 10-inch to 12-inch saute pan over a medium high flame, heat virgin olive oil until smoking. Add onion and garlic clove until softened (about 4 to 5 minutes). Add all the peppers and, shaking regularly, cook until quite soft yet still retaining individual texture (about 10 to 12 minutes).
Remove from heat to large mixing bowl and allow to cool.
In a small mixing bowl, combine balsamic vinegar, marjoram and extra virgin olive oil and season with salt and pepper. Pour this blend over cooled pepper mixture and toss gently with hands, being careful not to break up the peppers. Set aside for later use or serve as antipasto.
Yield: 4 servings as antipasto
Posted to MC-Recipe Digest V1 #317 Date: Tue, 26 Nov 1996 17:56:55 -0500 (EST) From: Sue <suechef@...>