Thyme & Sauted Vegetables
2 tbls. olive oil 1 cup red peppers, seeded and sliced into strips 1 cup onion, sliced 1 cup artichoke leaves 1 cup asparagus tips, cut into 2 inch pieces 1/2 cup sliced red cabbage 1/4 cup dried thyme or 3-4 fresh sprigs
Combine oil, peppers and onions in a saute' pan. Stir over medium heat until just tender. Add artichoke leaves and shredded red cabbage and saute' for 2 minutes. Add asparagus tips and thyme and saute' 1 minute. Serve over rice, pasta or cous-cous. |