Pepper with Balsamic Vinegar and Fresh Herbs

• 14 cup olive oil
• 1 large onion, halved and thinly diced
• 4 medium red bell peppers, cut into 1/4 inch strips
• 4 medium green bell peppers, cut into 1/4 inch strips
• 13 cup fresh parsley, minced
• 13 cup fresh basil, shredded or 1 12 teaspoons dried basil
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 14 cup balsamic vinegar
• to taste red wine vinegar

1. In large skillet, warm the oil over moderate heat.
2. Add onion and cook until softened, but not browned, about 3 min- utes.
3. Add bell peppers, toss to coat with oil.
4. Cover and cook until the peppers are tender, 10 to 12 minutes.
5. Add parsley, basil and thyme and cook, uncovered for 5 minutes.
6. Stir in the vinegar and continue cooking for 5 minutes.
7. Season with salt and pepper to taste.
8. Serve either hot or cold.

olive oil, onion, red bell peppers, green bell peppers, fresh parsley, fresh basil, thyme, balsamic vinegar, red wine vinegar

Taken from www.food.com/recipe/pepper-with-balsamic-vinegar-and-fresh-herbs-3148 (may not work)