I made this yesterday

[Guest guest]

Peppers with Basil and Vermouth

 

2 tablespoons virgin olive oil

1 each red, green and yellow pepper, cored, seeded and sliced thinly

3 tablespoons chopped basil

4 tablespoons dry vermouth

salt & pepper to taste

 

1. Heat the oil in the pan, add the peppers and sauté for 3 minutes

2. Set aside a little of the basil for garnish. Add the rest to the pan with the

vermouth, cover and cook for 3 minutes, stirring once. Season with salt and

pepper.

3. Transfer to a warmed serving dish and sprinkle with the reserved chopped

basil to serve.

 

" Delicious Vegetables " by Lyn Rutherford

 

Greetings from Dorith