Ingredients:
6 Red Peppers, sliced and core removed
3 Medium Shallots. peeled and diced
2 T. Butter
2 T. Olive Oil
1 tsp. Herbes de provence
1 T. Flour
1 T. Balsamic Vinegar
2 T. Brown Sugar
1 tsp. Salt
Cooking Directions:
Heat butter and oil in large skillet. Add shallots and stir one minute, add peppers and saute ten minutes over medium heat. Add next ingredients one at a time, stirring after each addition. Place into baking dish and set aside. Reheat 15 minutes in 350 degree oven and serve. Serves 6-8.
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