Red Peppers and Onions

• 1 to 1 1/2 tablespoons olive oil
• 4 large red peppers, thinly sliced
• 3 large onions, thinly sliced
• 2 tablespoons red-wine vinegar
• Freshly ground black pepper to taste

1. Heat 1 tablespoon oil in nonstick skillet or 1 1/2 tablespoons oil in regular skillet and saute peppers and onions about 10 minutes, until onions and peppers are softened.
2. Season with vinegar and black pepper and serve.

olive oil, red peppers, onions, redwine vinegar, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4130 (may not work)