Wash bell peppers and remove tops and seeds. Cut into ¼-inch thick strips.
Peel onion and slice into thin strips.
In a large bowl, stir together vinegar, vegetable oil, salt and pepper. Add bell pepper and onion and gently stir to coat. Cover and refrigerate for 30 minutes before serving.
It's garden pepper time! Usually we enjoy some for hummus dippers or roast them as a side dish or sautee with onions...but this is another nice way to enjoy them fresh. Thanks! I will try adding some herbs next time, likely basil or oregano.
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Submitted by walscaro on Mon, 09/21/2020 - 06:07It's garden pepper time! Usually we enjoy some for hummus dippers or roast them as a side dish or sautee with onions...but this is another nice way to enjoy them fresh. Thanks! I will try adding some herbs next time, likely basil or oregano.