Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoons olive oil 2-3 sweet bell peppers, cored, seeded and thinly sliced 1/4 cup shallot or red onion, thinly sliced 1/4 cup white balsamic vinegar Salt and freshly ground pepper, if desired 1 teaspoon honey, if desired DIRECTIONS Heat oil in a heavy-bottomed skillet. Stir in pepper and shallot to coat with oil. Sauté over medium-low heat until cooked and limp, about 10-12 minutes. Add vinegar, bring to a simmer and remove from heat. Taste and adjust seasoning with salt, pepper and honey as desired. Serve hot, cold or at room temperature. Cover and refrigerate leftovers. Copyright © 2017 Stefanie Samara Hamblen |
