THEME: Pepperonata Mixture
Jamie R
1/2 cup olive oil
2 tablespoons minced garlic
1/2 yellow onion, minced
2 red bell peppers
2 green bell peppers
1 yellow bell pepper (or another green or red one)
2 tomatoes, peeled, seeded and coarsely chopped
2 teaspoons salt
1/4 cup fresh oregano leaves
1/2 red onion, sliced into paper thin slices for garnish
2 tablespoons minced parsley for garnish
In a large skillet over medium heat, heat the 1/2 cup olive oil until
it is hot but not smoking. Add garlic and yellow onion and saute,
stirring until lightly colored (apx 3 min). Halve the peppers; remove
seeds and trim away white ribs. Cut lengthwise into strips 1/2 inch
wide. Add all peppers to skillet at one time and stir to blend with
garlic-onion mixture. Add tomatoes and salt and mix gently. Scatter
oregano leaves across top. Cover and simmer slowly until peppers are
soft (12 to 15 minutes). Remove from heat and transfer to serving
bowl to cool. Serve peppers at room temperature, garnishing the top
with sliced red onion and minced parsley.
Yield: About 3 1/2 cups
Categories: Vegetables