Peperonata

Recipe Ingredients

1/4 cup	59ml	Olive oil
2 cups	125g / 4.4oz	Onions - thinly sliced (large)
1 cup	237ml	Red bell pepper - thinly sliced (large)
1 cup	237ml	Green bell pepper - thinly sliced (large)
1 cup	237ml	Yellow bell pepper - thinly sliced (large)
1		Fresh rosemary sprig
1 tablespoon	15ml	Balsamic vinegar or red wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat oil in heavy large skillet over medium-low heat. Add onions, bell peppers and rosemary and saute until onions and bell pepper are very tender, about 40 minutes. Mix in vinegar. Season to taste with salt and pepper. Serve hot, warm or at room temperature.

This recipe yields 6 servings.

Source:
Bon Appetit, March 1991

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