Snap Peas and Peppers

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

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

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

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.

Remove vegetables to bowl.

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.

Stir pepper mixture into snap peas in skillet.

Spoon vegetables onto platter.

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

Garnish with basil sprig if you like.

Makes 6 accompaniment servings.