2 tbsp. olive oil
2 c. thinly sliced onions
3 garlic cloves, minced
1/2 tsp. oregano
4 lg. bell peppers, in assorted colors, cut in 1" slices
1/2 c. chopped fresh basil
1/2 tsp. dried thyme

In a 2 quart casserole, combine olive oil, onions, garlic and peppers. Cover tightly and cook on high for 8 to 10 minutes or until vegetables are very tender, stirring after 4 minutes. Stir in the basil, oregano and thyme. Cover again and cook on high for 1 minute. Serve at room temperature or hot. Keeps 1 week in refrigerate. Can be frozen.