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 :

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