Snap Peas And Peppers

1. 1

   About 30 minutes before serving or early in day, cut yellow peppers into 2 x 3/4-inch pieces.

2. 2

   Cut celery diagonally into 1/4-inch thick slices.

3. 3

   Remove stem and strings along both edges of each pea pod.

4. 4

   In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook yellow peppers, celery, 3/4 teaspoon salt and 1/4 teaspoon black pepper, stirring frequently, until vegetables are tender and lightly browned, about 10 minutes.

5. 5

   Remove vegetables to bowl.

6. 6

   In same skillet, in 2 teaspoons hot olive or salad oil, cook snap peas, 1/2 teaspoon salt and 1/4 teaspoon black pepper, stirring frequently, until peas are tender-crisp, about 4 minutes.

7. 7

   Stir pepper mixture into snap peas in skillet.

8. 8

   Spoon vegetables onto platter.

9. 9

   If not serving right away, cover and refrigerate to serve cold later.

10. 10

    Garnish with basil sprig if you like.

* Per serving · 4 servings · Values may vary.