Name: Peppers Provencal
Yield: 2 cups
Ingredients: Salt and freshly ground black pepper, to taste; 2 garlic cloves, finely minced; 2 red bell peppers, stemmed, seeded, and sliced into very thin strips; ½ teaspoon herbes de Provence; 2 cups thinly sliced yellow onions; 2 tablespoons unsalted butter; ¼ cup best-quality imported olive oil; ½ cup finely shredded fresh basil leaves

Preparation info

2 cups

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

These peppers add a vibrant accent of color when served on little toasts as an hors d’oeuvre. You can also fill a quiche shell with this mixture, or fill your own little tarts. We also love it as a vegetable side dish, served warm or at room temperature.

Ingredients

¼ cup best-quality imported olive oil
2 tablespoons unsalted butter
2

Starter
Gluten-free
Vegetarian

Method

Heat the oil and butter in a heavy skillet or saucepan over medium heat until the butter is melted. Add the onions and peppers; season with herbes de Provence and salt and pepper. Simmer, stirring frequently, until the vegetables are limp, tender, and lightly browned, about 45 minutes. The peppers should have a marmalade-like appearance.
Add the garlic and basi

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Ingredients

Method

Part of