Sweet-and-sour red peppers
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red bell peppers |
| 2 | tablespoons | Fruity olive oil |
| 1 | Garlic clove -- thinly | |
| Sliced | ||
| ½ | teaspoon | Salt |
| 1 | tablespoon | Tomato paste -- (the kind |
| You squeez | ||
| Out of a tube) | ||
| 1 | tablespoon | Balsamic vinegar |
| small | Basil leaves -- left whole, | |
| =OR=- | ||
| Basil leaves -- shredded | ||
Directions
SLICE THE PEPPER INTO STRIPS 2- to 3-inches long and about ¼-inch wide--or whatever width appeals to you. They can be very skinny, or nice and wide, too. Heat oil in a large skillet with the garlic. When it's hot, add the peppers, sprinkled with salt, and stir so that all are coated with the oil. Cook over a brisk heat, shaking the pan occasionally until the
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Recipe By :