JULIENNE OF PEPPERS

4 ripe red peppers
4 green peppers
pinch each: dried rosemary, thyme & savory
pepper from the mill
salt
3 tbsps. olvie oil
3 tbps. butter
l-l/2 tsp. flour
Cut peppers into quarters, discarding all seeds & stems then cut
into l/2″ julienne strips. Mix herbs well & crumble them together.
Add a few turns of pepper mill. Heat olive oil in large frying pan.
Add all peppers, salt & mixture of herbs. Stgir over high heat until
they start losing their juices. Turn the heat down. Mix the butter
and flour. Stir it through the vegetables until juices have bound
with the flour. Correct the seasoning & serve.
Serves 6.