Bell Pepper and Mushroom Saute

An easy saute which can be used with roasts, steaks, served as a side dish or can even be eaten served on toast, just puree the sauce, with a bruschetta.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons  oil
• 1  large red bell pepper, cored, seeded and cut into 1-inch pieces
• 1  large yellow bell pepper, cored, seeded, cut into 1-inch pieces
• 1  lb  fresh large button mushroom, sliced
• 1 1⁄2 teaspoons dried tarragon or 2  tablespoons fresh tarragon, chopped
•  salt, to taste
•  fresh ground black pepper, to taste
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon garlic powder

Directions

1. Heat oil in a heavy nonstick skillet over medium heat.
2. Saute bell peppers and mushrooms 8-10 minutes or until vegetables are tender & there is no more liquid.
3. Add garlic powder and onion powder.
4. Season with salt and pepper to taste.
5. Stir in tarragon and cook for about another minute.