Loretta Hill of Westminster, Maryland developed this crisp-tender combination as a quick-and-easy way to dress up an everyday sandwich. "It also helps us use up the abundance of fresh vegetables from our annual garden," she reports.
VERIFIED BY Taste of Home Test Kitchen
- 4 large green peppers, julienned
- 1 large onion, sliced
- 4-1/2 teaspoons canola oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- In a microwave-safe bowl, combine all ingredients. Cover and microwave on high for 7-10 minutes or until peppers and onion are crisp-tender. Serve warm. Yield: 3 cups.
Originally published as Onion Pepper Medley in Light & Tasty April/May 2002, p11