• 3 tablespoons butter or oil
• 1 large green pepper, chopped
• 1 onion, chopped
• 6-7 medium tomatoes, quartered
• 1/8 teaspoon cayenne pepper, or Zip
• 1 tablespoon chopped fresh thyme, or 1 1/2 teaspoons dried
• 1/4 teaspoon fine sea salt
• 2 tablespoons finely chopped parsley

Melt the butter in a large skillet, add the green pepper and onion, and cook slowly over medium heat stirring occasionally, for about 10 minutes, or until the onions are lightly colored. Add the tomatoes, cayenne, and thyme. Cook for 5-6 minutes, stirring frequently. Add salt and sprinkle with parsley. Serve as a sauce with the cheese soufflé.


Vegetable Dishes Vegetarian