Peppers Provencale *

• 1/4 c. best olive oil
• 2 Tbsp. sweet butter
• 2 c. yellow onions, thinly sliced
• 2 sweet red peppers, thinly sliced
• 1/2 tsp. herbes de Provence (mixture of thyme, rosemary, marjoram, savory, oregano and basil)
• salt and freshly ground pepper to taste
• 2 cloves garlic, crushed
• 1/2 c. finely shredded fresh basil leaves

1. In heavy skillet, heat oil and butter until butter is melted. Add onion and peppers.
2. Season with herbes de Provence and salt and pepper to taste.
3. Simmer, stirring frequently, about 45 minutes or until vegetables are limp and lightly browned, marmalade-like.
4. Add garlic and basil and cook 5 more minutes. Remove from skillet; let cool and remove excess oil.
5. Serve with toast points at room temperature or as a quiche filling.

best olive oil, sweet butter, yellow onions, sweet red peppers, herbes, salt, garlic, fresh basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763342 (may not work)