30 ml vegetable oil 2 tbsp
1 onion, thinly sliced
1 clove garlic, minced
20 ml fresh oregano, chopped 4 tsp
2 ml salt 1/2 tsp
2 ml pepper 1/2 tsp
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 green pepper, thinly sliced
30 ml balsamic vinegar 2 tbsp
5 ml liquid honey 1 tsp
2 ml gingerroot, minced 1/2 tsp
In a large skillet; heat half the oil over medium-high heat. Add onion and cook, partially covered, for 5 to 7 minutes, stirring occasionally. Add garlic, oregano, salt and pepper and cook for 3 minutes.
Add remaining oil and stir in peppers. Cook, stirring often, for 5 minutes or until peppers are browned. Stir in vinegar, honey and ginger. Toss for about 1 minute or until peppers are well glazed. This side dish can also be used as a pasta sauce.
Serves 4