1/4 cup olive oil
1 large onion, halved and thinly diced
4 medium red bell peppers, cut into 1/4 inch strips
4 medium green bell peppers, cut into 1/4 inch strips
1/3 cup minced fresh parsley
1/3 cup shredded fresh basil or 1-1/2 teaspoon dried basil
1 tablespoon fresh thyme or 1 teaspoon dried
1/4 cup balsamic vinegar or good red wine vinegar
In large skillet, warm the oil over moderate heat. Add onion and cook until softened, but not browned, about 3 min- utes. Add bell peppers, toss to coat with oil. Cover and cook until the peppers are tender, 10 to 12 minutes. Add parsley, basil and thyme and cook, uncovered for 5 minutes. Stir in the vinegar and continue cooking for 5 minutes. Season with salt and pepper to taste. Serve either hot or cold.
Serves 8.