Marinated Pepper Salad
|Olive oil||2 Teaspoon|
|Thinly sliced onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Thinly sliced green bell pepper||1 1⁄2 Cup (24 tbs)|
|Thinly sliced red bell pepper||1 1⁄2 Cup (24 tbs)|
|Red wine vinegar||2 Teaspoon|
|Capers||1 1⁄2 Teaspoon|
|Granulated sugar substitute||1 Dash|
In 9-inch nonstick skillet heat oil; add onion and garlic and saute briefly (just until onion is tender-crisp).
Add sliced peppers and toss lightly; cover and cook until peppers are tender-crisp, 3 to 5 minutes.
Transfer vegetable mixture to medium bowl; add remaining ingredients and toss.
Cover and refrigerate for at least 2 hours before serving.