From Our Kitchen To Yours...

 

 

Bell Pepper Saute

 

3 T	EVOO
2	red bell peppers
1	yellow bell pepper
1	orange bell pepper
	salt
2 T	Balsamic Vinegar
2 T	chopped fresh basil or 1 tsp. dried basil
1 T	chopped fresh parsley
1	garlic clove, minced

 

Directions:

 

1. Cut peppers in ¼” strips.
2. Heat EVOO in large skillet over high heat until very hot.
3. Add peppers and sauté until they begin to color in some places.
4. Reduce heat and season with salt to taste.
5. Cover pan and cook 10 minutes, or until peppers are softened
6. Increase heat and add Balsamic Vinegar.
7. Stir and toss peppers until Balsamic Vinegar is evaporated
8. Remove from heat.
9. Stir in basil, parsley, and garlic.

 

 

 

F. Oliver’s Vinegar and Oil recommendations:

 

• 12-year-old White Balsamic Vinegar and Fresh Pressed Meyer Lemon EVOO
• Sunny Pineapple Balsamic Vinegar and Smoky Chipotle or Tunisian Harissa EVOO
• Lemon Bouquet Balsamic Vinegar and Cilantro with Golden Roasted Onions EVOO
• Felix Oliver’s 18-year-old Balsamic Vinegar and Fresh Bright Basil or Tuscan Garden EVOO
• Aromatic Oregano Balsamic Vinegar and Fresh Bright Basil or Heady Garlic EVOO

 

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