Pepper Saute With Grilled Cheese Muffins

Recipe Ingredients

1/4 cup	59ml	Olive oil
1 cup	62g / 2.2oz	Onion - thinly sliced (medium)
1 cup	237ml	Red bell pepper - cut in 1/4-inch strips
1 cup	237ml	Yellow bell pepper - cut in 1/4-inch strips
1 cup	237ml	Green bell pepper - cut in 1/4-inch strips
1 teaspoon	5ml	Fresh rosemary - snipped
1 tablespoon	15ml	Balsamic (or red wine vinegar)
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
4		Bays English muffins - lightly toasted and buttered
1 cup	146g / 5.1oz	Swiss cheese - shredded
		Chopped parsley - if desired

Recipe Instructions

In a large skillet, over medium-low heat, add oil, onions, peppers and rosemary.

Saute until onions and peppers are tender-crisp, about 15 minutes. Stir in vinegar, salt and pepper. Set aside.

Arrange muffins on a baking sheet. Sprinkle muffins evenly with shredded cheese.

Broil 2 to 3 minutes, or until cheese is melted. Top muffins evenly with pepper mixture. Garnish with parsley.

Serve immediately. Serves 4

Notes: A rosemary-scented stir fry of colorful peppers creates a bright mosaic on a blanket of melted Swiss cheese.

Source:
Cooking Light, Nov/Dec 1993, page 114

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