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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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An easy to prepare dish which can be served at room temperature as part of an antipasto-style spread or warm as an accompaniment to meat or fish. Adapted from 'mediterranean kitchens' by Murdoch Books, for the 2005 Zaar World Tour. Ingredients:
1 1/2 tablespoons olive oil |
1 large yellow onions (american) or 1 large brown onion, thinly sliced (australians) |
6 garlic cloves, crushed |
3 large field mushrooms, sliced |
2 large red peppers, cored and sliced |
1 large yellow pepper, cored and sliced |
6 tomatoes, firm, ripe, seeded and chopped |
salt, to taste |
1 cup white wine |
fresh ground pepper, to taste |
1 tablespoon fresh basil, chopped |
Directions:
1. Heat the oil in a large, preferably non-stick pan and add the onion and mushrooms, cover and fry gently for 10 minutes or until it is beginning to soften.
2. Add the garlic and gently sauté for a further 5 minutes.
3. Add the peppers and sauté for 5 minutes, stirring frequently.
4. Add the tomato and wine, and simmer for 15 minutes.
5. Add the basil, season to taste and simmer for another 5 minutes.
6. Serve cold or at room temperature as part of an antipasto-style spread or warm as an accompaniment to meat or fish.
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