1/4 cup olive oil
2 large sweet peppers, sliced into thins strips
1 large sweet onion, sliced into thin 1/2 slices
1 clove garlic, smashed and chopped finely
salt and pepper to taste
Heat pan, then add oil, peppers and
onions, stirring to coat with oil. Sauté, stirring
occasionally, until limp. Add garlic and continue
to cook until onions and peppers brown
on the edges and garlic is soft. Use hot or store
covered in refrigerator for up to one week.
Italian Sausage Hoagies—Serve hot Peppers
and Onions, piled on top of sausages, in
toasted sub rolls. Top with provolone cheese.
Copyright © 2008 Stefanie Samara Hamblen