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.
•Peppers can be made up to 2 days ahead kept covered and chilled. Bring to room temperature or heat, covered, in a 350°F oven for 20 minutes before serving.
Recipe information
Total Time
45 minutes
Yield
Makes 8 servings
Ingredients
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.
Recipe notes
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