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Peppers Provencal

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Ingredients
  Olive oil 1⁄4 Cup (4 tbs) (Best Quality Imported)
  Sweet butter 2 Tablespoon
  Yellow onions 2 Cup (32 tbs), thinly sliced
  Sweet red peppers 2 , sliced into very thin strips
  Herbes de provence 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Garlic 2 Clove (10 gm), finely minced
  Finely shredded fresh basil leaves 1⁄2 Cup (8 tbs)
  Salt To Taste
Directions

Heat oil and butter together in a heavy skillet or saucepan until butter is melted.
Add the onion and peppers; season with herbes de provence and salt and pepper to taste.
Simmer, stirring frequently, for about 45 minutes, or until vegetables are limp, tender and lightly browned.
Peppers provencal should have a marmaladelike appearance.
Add garlic and basil and cook for another 5 minutes.
Remove from the skillet and let cool to room temperature.
Drain excess oil.
Fill a quiche shell with this mixture, or fill your own little tarts.
We also love it as a vegetable side dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Interest: 
Gourmet

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4.16
Average: 4.2 (15 votes)