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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Something I came up with as an accompaniment to fish and also goes well with jacket potatoes Ingredients:
2 bell peppers |
1 large red onion |
1/2 cup sun olive oil (altho groundnut oil is just as nice) |
1/4 cup balsamic vinegar |
1/4 cup red wine vinegar |
mixed herbs |
salt and pepper |
1 pinch demerara sugar |
Directions:
1. Slice Peppers and onions (i usually make them chunky).
2. Put them in a small lasagne dish and pour oil and vinegars over them.
3. Toss so the oil and vinegar covers all the vegetables.
4. Sprinkle mixed herbs over the top, and then Demerera sugar to crystallize when cooking.
5. put in a preheated oven (180Celcius) and cook for 20 minutes.
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