Adapted from a recipe by Deborah Madison in The New Vegetarian Cooking for Everyone
This simple sauteed pepper dish turns run-of-the-mill bell peppers into a delicious side dish, condiment or topping. Try them on crusty bread with ricotta, on an antipasto plate with fresh mozzarella and salami, toss them with pasta, serve them with grilled meat or seafood, or throw them into an omelet. They’re especially delicious on grilled sausage or hot dogs!
4 large bell peppers, red, yellow or orange.
2 tablespoons Extra Virgin Olive Oil
1 small onion, thinly sliced
2 cloves garlic, thinly sliced
1/4 cup water
kosher salt and freshly ground pepper
3 tablespoons Aged Balsamic Vinegar
2 tablespoons sliced fresh basil
Slice the peppers into uniform strips. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent and beginning to color around the edges, 4 – 5 minutes. Add the garlic and peppers and continue to cook, stirring occasionally until the peppers are singed around the edges, about 10 minutes. Add the water, lower the heat to medium and continue cooking until the peppers are soft, about 10 minutes more. Season with salt and pepper to taste, add the vinegar and raise the heat to high. Cook, stirring frequently, until the peppers are glazed, then stir in the basil.
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