Tricolored Pepper Sauté
Colourful side dish, to accompany other veggie dishes.
1 tablespoon olive oil
1 green bell pepper, seeded, deribbed, cut into strips
1 red bell pepper, seeded, deribbed, cut into strips
1 yellow bell pepper, seeded, deribbed, cut into strips
1 small shallot, peeled, finely chopped
2 tablespoons dry white wine
1 teaspoon fresh marjoram, finely chopped, or 1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/8 teaspoon white pepper
2 teaspoons fresh chives, finely chopped
In a sauté or frying pan over medium heat, warm the olive oil. Add the green, red and yellow peppers and sauté, stirring, until they just begin to soften, 2-3 minutes.
Add the shallot, wine, marjoram, salt and pepper. Reduce the heat slightly and simmer, uncovered, until the peppers are just tender, 3-4 minutes, stirring once halfway through. Remove from the heat and stir in the chives.
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