Recipe - Sauteed Spicy Peppers Vinaigrette

4 tablespoon Virgin olive oil
1 md Red onion; thinly cut or sliced up
1 Clove garlic; whole
4 Italian frying peppers
(banana shaped); whole
2 Sweet red bell peppers,
cored, seeded; in 1/2"
strips
2 Sweet yellow peppers; in
1/2" strips
2 lg Jalapeno peppers; julienned
3 tablespoon Balsamic vinegar
2 tablespoon Fresh marjoram leaves;
chopped
6 tablespoon Extra virgin olive oil
Salt and pepper to taste

In a 10inch to 12inch saute pan over a medium high flame, heat virgin
olive oil until smoking. Add onion and garlic clove until softened (about 4
to 5 minutes). Add all the peppers and, shaking regularly, cook until quite
soft yet still retaining individual texture (about 10 to 12 minutes).
Remove from heat to large mixing bowl and allow to cool.

In a small mixing bowl, combine balsamic vinegar, marjoram and extra virgin
olive oil and season with salt and pepper. Pour this blend over cooled
pepper mixture and toss gently with hands, being careful not to break up
the peppers. Set aside for later use or serve as antipasto.

Yield: 4 servings as antipasto
Posted to MCRecipe Digest V1 #317

Date: Tue, 26 Nov 1996 17:56:55 0500 (EST)

From: Sue suechef@sover.net