Ingredients:

1/4 cup best-quality imported olive oil

2 Tablespoons sweet butter

2 cups yellow onions, thinly sliced

2 sweet red peppers, sliced into very thin strips

1/2 teaspoon herbes de Provence

salt and freshly ground black pepper, to taste

2 garlic cloves, finely minced

1/2 cup finely shredded fresh basil leaves

Heat oil and butter together in a heavy skillet or saucepan until butter is melted. Add the onion and peppers. Season with herbes de Provence and salt and pepper to taste. Simmer, stirring frequently, for about 45 minutes, or until vegetables are limp, tender, and lightly browned. Peppers Provencal should have a marmalade-like appearance.

Add garlic and basil and cook for another 5 minutes. Remove from the skillet and let cool to room temperature. Drain excess oil.

Fill a quiche shell with this mixture, or fill your own little tarts. Also good on toasted French bread.

• Gerstle Park Inn on Virtual Cities
• Gerstle Park Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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