Three-Pepper Saute

From Springdale Farm Cookbook

3 bell peppers (red, yellow, and/or green)
1 tablespoon olive oil
1 clove garlic, finely minced
1 tablespoon balsamic or red wine vinegar
salt and fresh pepper, to taste

Remove stems, seeds and ribs from peppers, Cut lengthwise into ¼-inch-wiede strips. Heat oil in large skillet over medium-high heat. Add garlic; cook until golden. Add peppers; stir and cook until crisp-tender, 3-4 minutes. Sprinkle with vinegar, salt, and pepper. Makes 4 servings.