Side

Sautéed Bell Peppers with Herbs

4 bell peppers, sliced lengthwise

1 large onion, wedged

3 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon fresh basil, chopped

1 tablespoon fresh parsley, chopped

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon white wine vinegar

1 tablespoon

Combine garlic, basil, parsley, salt, pepper and white wine vinegar in a resealable gallon storage bag or other sealable container.

Add cut vegetables; toss to coat well; place oil in large skillet.

Transfer seasoned vegetables in skillet over med-high heat; stir continuously until vegetables are tender.

1 tablespoon fresh herb ≈ 1 teaspoon dried herb; ⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic