10 ml olive oil 2 tsp
5 peppers, assorted colours, seeded & cut into thin strips
2 garlic cloves, minced
10 ml fresh thyme, chopped 2 tsp
5 ml fresh rosemary, chopped 1 tsp
salt & pepper to taste
10 ml balsamic vinegar 2 tsp
In a large skillet; heat oil. Add peppers. Cover and cook, stirring occasionally, until just tender, approximately 15 minutes.
Stir in garlic, thyme, rosemary, salt and pepper. Cook, uncovered, until peppers are carmelized, about 10 to 12 minutes. Stir in vinegar and serve.
Serves 4