A colorful mix of bell peppers gets a bang of flavor from red wine vinegar, tempered by a touch of sugar and salt. These quick-fix peppers require no roasting and peeling. Just simply slice them up and sauté. Serve these alongside our Easter menu's pork loin roast for a bright contrast of flavors that stand up to the hearty main dish.
Recipe information
Total Time
45 minutes
Yield
Makes 8 servings
Ingredients
3
1
1
2
Need to make a substitution?
Preparation
Step 1
Cut peppers lengthwise into 1/2 inch thick strips.
Step 2
Heat olive oil in a large heavy skillet over medium heat and add peppers and 1/2 teaspoon salt. Cook, stirring, until wilted, 10 to 15 minutes.
Step 3
Add vinegar, sugar, and 1/2 teaspoon salt and cook, stirring occasionally, until peppers are tender and most of liquid has evaporated leaving an emulsified sauce, 10 to 15 minutes. Serve warm or at room temperature.