Pepper Sauté with Grilled Cheese Muffins
- 1/4 cup olive oil
- 1 medium onion, thinly sliced
- 1 cup red bell pepper, cut in 1/4-inch strips
- 1 cup yellow bell pepper, cut in 1/4-inch strips
- 1 cup green bell pepper, cut in 1/4-inch strips
- 1 Teaspoon fresh rosemary, snipped
- 1 Tablespoon balsamic or red wine vinegar
- 1/4 Teaspoon salt
- 1/8 Teaspoon pepper
- 4 Bays English Muffins, lightly toasted and buttered
- 1 cup (4 ounces) shredded Swiss cheese
- chopped parsley, if desired
In a large skillet, over medium-low heat, add oil, onions, peppers and rosemary. Sauté 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 evely 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
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