I feel like everywhere I look these days, there is a different colored bell pepper staring up at me, like a little edible Oompa Loompa. (Sometimes I like to imagine veggies are little people.. but then that brings up the distasteful idea of murdering them just so I can have salsa or whatever, and that’s a little more unseemly. Except for those Veggie Tales effers. Those creepy little things can burn.)
Anywho, there’s nothing better to do with these ripe little suckers than bathe them in a little olive oil, dress ’em up in garlic and send them out on the town.
The Chef tells me that “peperonata” is an Italian condiment for meats, but it can also be a great fish-topper and is yummy served cold as part of an antipasta course. I just think it’s fun to say.
As long as you don’t take it too far like Giada de Laurentiis (You’re Italian! We get it!). If I hear her over-pronounce “spahhh-gihhh-ti” or mohhh-zah-reh-lllla” one more time, I’m gonna smack the perky right off of her face.
1/4 cup olive oil
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
1.5 tbsp of white balsamic vinegar
4 garlic cloves, chopped
salt to taste
2 tbsp finely chopped fresh rosemary
- Slice peppers and onions thin.
- Heat oil in a large skillet on medium low heat.
- Add onions and peppers and salt. Cook for 30 to 40 minutes.
- Then add garlic, rosemary, and vinegar. Cook for about 15 minutes. Voila.