Recipe - Pepper Sauce (Poivrade)

One fourth cup Olive oil
1 md Onion; thinly cut or sliced up
1 cup Red bell pepper; cut in
1/4inch strips
1 cup Yellow bell pepper; cut in
1/4inch strips
1 cup Green bell pepper; cut in
1/4inch strips
1 teaspoon Fresh rosemary; snipped
1 tablespoon Balsamic; (or red wine
vinegar)
One fourth teaspoon Salt
1/8 teaspoon Pepper
4 Bays english muffins;
lightly toasted and
buttered
1 cup Swiss cheese; shredded
Chopped parsley; if desired

In a large skillet, over mediumlow heat, add oil, onions, peppers and
rosemary. Saute until onions and peppers are tendercrisp, about 15
minutes. Stir in vinegar, salt and pepper. Set aside. Arrange muffins on a
baking sheet. Sprinkle muffins evenly with shredded cheese. Broil 2 to 3
minutes, or until cheese is melted. Top muffins evenly with pepper mixture.
Garnish with parsley. Serve immediately. Serves 4

 

Notes: A rosemaryscented stir fry of colorful peppers creates a bright
mosaic on a blanket of melted Swiss cheese. S: 4

Bays English Muffins www.bays.com
Posted to MCRecipe Digest by SuzyWert@aol.com on Feb 13, 1998