recipe: Provencal peppers - dish tastes like a virtual trip to the south of France

Provencal Peppers

2 tablespoons extra-virgin olive oil
1 medium yellow pepper, sliced thin
1 medium orange pepper, sliced thin
pinch of kosher salt
1/2 cup dry white wine
3/4 teaspoon herbes de Provence (available at specialty markets; try to get one that's a bit heavier on the lavender)

Heat oil in a large skillet over medium-high heat.  Add peppers and salt; cook for 2-3 minutes, just to caramelize them a bit.  Turn heat to medium-low, add wine, and cook for 10 minutes, stirring occasionally, until peppers are tender. Turn heat back up to medium-high and cook peppers, stirring frequently, just until the rest of the liquid is absorbed. Sprinkle with the herbes de Provence.

Serves 4-6 as a side dish.

writes about her adventures in the kitchen - making dinner, celebrating holidays, entering cooking contests ... whatever strikes her fancy. She is also on a mission to find great deals for her Frugal Floozie Friday posts, seeking fabulous food at restaurants on the limited budget of only $5 per person. Feel free to email her with questions or comments or suggestions: yentamary@gmail.com.

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