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Vegetables from pointed peppers

updated

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Ingredients for 2 servings:

  • 3 pointed peppers, red or yellow cut into strips, or peeled other
  • 1 m.-sized onion(s), cut into strips
  • Oil, or Butaris
  • Salt
  • pepper
  • 1 tsp Italian spice mix
  • 1 cup vegetable broth
  • 3 tbsp tomato paste
  • Maggi or Worcestershire sauce, sweet

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

also works with other peppers

Add the onion to the hot frying fat and sauté slightly. Add the bell peppers and season with the spices. Pour in the vegetable stock and sauté until the bell peppers are soft but still have a bite. Stir in the tomato paste and season with sweetener and Worcestershire sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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