| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
|
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
md |
Onion; thinly sliced |
| 1 |
c |
Red bell pepper; cut in 1/4-inch strips |
| 1 |
c |
Yellow bell pepper; cut in 1/4-inch strips |
| 1 |
c |
Green bell pepper; cut in 1/4-inch strips |
| 1 |
ts |
Fresh rosemary; snipped |
| 1 |
tb |
Balsamic; (or red wine vinegar) |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 4 |
|
Bays english muffins; lightly toasted and buttered |
| 1 |
c |
Swiss cheese; shredded |
|
|
Chopped parsley; if desired |
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. S: 4
Bays English Muffins www.bays.com
Posted to MC-Recipe Digest by SuzyWert@aol.com on Feb 13, 1998
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