Saturday Beefcake Appetizer: Peperonata
Peperonata Recipe Olive Oil, one quarter cup Red Bell Peppers, two, seeded, sliced into 2 1/2 to 3-inch long strips Yellow Bell Peppers, two, seeded, sliced into 2 1/2 to 3-inch long strips Orange Bell Peppers, two, seeded, sliced into 2 1/2 to 3-inch long strips Onion, large, sliced into half-moons Garlic, four cloves, sliced thin Oregano, one tablespoon Plum tomatoes, fivem seeded and diced Salt. Pepper. Basil, fresh, one half cup leaves torn roughly Lemon juice Orange juice 1 Heat olive oil in a large sauté pan on medium high heat. When the oil is almost smoking, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to color. 2 Add the peppers and stir well to combine with the onions. Sauté for 4-5 minutes, stirring often. The peppers should be al dente—cooked, but with a little crunch left in them. 3 Add the garlic, and sauté another 1-2 minutes. Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minu...