Photo: Tina Cornett; Styling: Mary Lyn Hill
This recipe goes with Beef Tenderloin Steaks with Peperonata
Yield: 3 cups
- 2 large onions
- 1 green bell pepper
- 1 red bell pepper
- 3 garlic cloves, minced
- 1 tablespoon minced fresh or dried rosemary
- 2 teaspoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons red wine vinegar
- Slice onions; separate into rings. Cut bell peppers into thin strips.
- Saute first 5 ingredients in hot oil in a large skillet until crisp-tender. Stir in salt, pepper, and vinegar.
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