Peperonata

Peperonata

This simple dish of stewed peppers and onions with herbs shows off summer farmers market produce at its best.

  • 1/4 cup olive oil
  • 2 large onions*, thinly sliced
  • salt
  • 2 tablespoons chopped fresh oregano* or marjoram* (divided between beginning and end of cooking)
  • 3 large sweet bell peppers* (red, yellow, or orange), thinly sliced
  • 1 tablespoon red wine vinegar

Heat a large skillet over medium-low heat. Add oil to heat, then add onions, 1 tablespoon chopped herbs, and a pinch of salt. Cook, stirring frequently, until onions are translucent but not browned, about 10 minutes. Add peppers and another pinch of salt and continue to cook, stirring occasionally, until peppers are tender, 20-30 minutes.

Add remaining chopped herbs, vinegar. Taste and add additional salt if needed. Serve hot, warm, or at room temperature.

Serves 6 as a side dish.

*These ingredients can be grown in your garden.

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