VCE: Sauteed Peppers

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* Exported from MasterCook Mac *

 

Sauteed Peppers

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, p 402

Serving Size : 1 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 large bell peppers

- red - yellow - and/or orange

3 tablespoons olive oil

1 small red onion -- quartered

- and thinly sliced crosswise

2 cloves garlic -- thinly sliced

1 tablespoon tomato paste -- diluted with

1/4 cup water

salt and freshly milled pepper

1 tablespoon balsamic vinegar -- to taste

1 1/2 tablespoons chopped marjoram

or 2 tablespoons sliced basil leaves

 

Makes 3 to 4 cups

 

A dish that can be used in many ways, these will keep, refrigerated,

for a week. The high heat sears the onions and peppers and gives them

almost a smoky edge.

 

Slice the peppers into wide or narrow strips as you prefer. Heat the

oil in a wide skillet, add the onion, and saute over high heat until

translucent and beginning to color around the edges, 4 to 5 minutes.

Add the garlic and peppers and continue to cook, stirring ever so

often, until the peppers are singed on the edges, about 10 minutes.

Add the diluted tomato paste, lower the heat to medium, and continue

cooking until the peppers are soft, about 10 minutes more. Season

with salt and pepper to taste, add the vinegar, and raise the heat to

high. Cook, stirring frequently, until the peppers are glazed, then

stir in the marjoram.

 

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Per serving (excluding unknown items): 524 Calories; 42g Fat (68%

calories from fat); 5g Protein; 39g Carbohydrate; 0mg Cholesterol;

143mg Sodium

Food Exchanges: 6 1/2 Vegetable; 8 Fat

 

 

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