Spicy-Sweet Pepper Medley

From Cooking Light, January/February 2008
Serves 2

1 teaspoon olive oil
3/4 cup (1-inch) pieces yellow bell pepper
3/4 cup (1-inch) pieces orange bell pepper
3/4 cup (1-inch) pieces red onion
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
3/4 cup chopped seeded plum tomato (about 2)
1/8 teaspoon salt
1 teaspoon red wine vinegar
2 tablespoons chopped basil

Heat oil in a medium saucepan over medium heat. Add bell peppers, onion, crushed red pepper, and garlic to pan. Cook 15 minutes or until peppers are tender, stirring occasionally. Stir in tomato and salt. Cover, reduce heat, and cook 30 minutes, stirring occasionally. Stir in vinegar. Increase heat, and cook, uncovered, 5 minutes or until the liquid almost evaporates. Sprinkle with basil.

Certified Organic Vegetable CSA shares