(Bell Pepper Salad)
1 lb. assorted bell peppers (red, yellow, green)
4 tablespoons olive oil
1 can tomatoes
1 onion, cut into rings
3 garlic cloves, chopped
4 tablespoons balsamic vinegar
1 teaspoons hot mustard
salt and pepper
Clean the bell peppers and cut them into 1 x 1 inch big pieces.
Briefly fry them in the oil (do not allow them to brown), cover
the skillet and let cook on medium-low for about 10 minutes. Dice
the tomatoes and add to the bell peppers and fry for another 15
minutes (make sure that the peppers don't get too soft). Combine
salt, pepper, mustard, vinegar, garlic, onion rings and add to the
tomato-pepper-mixture. Let cool.