Country-Style Peppers and Potatoes

(Recipes from a Kitchen Garden)

 

4-5 T. oil

2 T. white wine vinegar

1 medium onion, very thinly sliced

2 T. chopped fresh basil

2 cloves garlic, minced

2 tsp. finely chopped fresh tarragon

4 medium to large boiling potatoes,

½ tsp. salt

    sliced paper-thin                         

¼ tsp. freshly ground pepper

2 red bell peppers, roasted, peeled, seeded and diced into 1-inch pieces

 

2 green bell peppers, roasted, peeled, seeded, and diced into 1-inch pieces

 

 

In a large heavy skillet, heat 4 T. of oil.  Add the onion, garlic, and potato slices and sauté over low heat until fork-tender and lightly browned on both sides.  Add peppers, vinegar, fresh herbs, salt and pepper and toss together for several minutes.  Taste for seasoning.