INGREDIENTS
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2 tablespoons extra virgin olive oil
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4 bell peppers, stemmed, seeded and cut into 1/4-inch strips
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1 large yellow onion, peeled and sliced into 1/4-inch strips
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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2 teaspoons balsamic vinegar
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1 teaspoon fresh thyme, finely chopped (or 1/2 teaspoon dried thyme)