Vegetarians recipes
Spanish Bell Pepper Saute
1 tablespoon olive oil
1 medium onion -- chopped
2 garlic cloves -- minced
2 medium red bell peppers -- cut 2" strips
2 medium green bell pepper -- cut 2" strips
2 medium yellow bell pepper -- cut 2" strips
1/4 cup dry white wine
1/4 cup sun-dried tomatoes (oil-cured or not) -- cut into strips
2 medium firm -- ripe tomatoes
3 tablespoons minced fresh parsley -- (optional)
Salt -- to taste
Freshly-ground black pepper -- to taste

Heat the oil in a large skillet. Add the onion and sauté over medium heat until it is translucent.

Add the garlic, bell peppers, wine and dried tomatoes. Stir in 1/4 cup water and bring to a simmer. Cook, covered, over medium-low heat until the peppers are tender but not overdone, about 8 minutes.

Stir in the tomatoes and continue to cook, uncovered, just until they have lost their raw quality, about 3 to 4 minutes. Add the optional parsley and season to taste with salt and pepper. Serve at once.

This recipe yields 4 to 6 servings.

Comments: This is a great partner for most any sort of pasta dish, hot or cold, or to serve alongside a summertime sandwich. Use leftovers to fill fajitas.


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