Peperonata

By shauna

Ingredients

• 1/4 C. Olive Oil
• 3 Med. Yellow Sweet Peppers, cut into 1/4-in. thick strips
• 3 Med. Orange Sweet Peppers, cut into 1/4-in. thick strips
• 1 Lg. Yellow Onion, halved lengthwise ends removed, & cut into 1/4-in. thick slices
• 4 Garlic Cloves, minced
• 1 141/2 oz. Can Diced Tomatoes, drained
• 2 Tbsp. Snipped Fresh Flat-Leaf Italian Parsley
• 1 Tbsp. Red Wine Vinegar
• 1/4 tsp. Salt
• 1/4 tsp. Crushed Red Pepper
• 1/8 tsp. Freshly Ground Black Pepper
• 2 Tbsp. Snipped Fresh Basil

Details

Servings 6

Preparation

Step 1

Ina lg. skillet, heat oil over med-high heat. Add sweet peppers, onion & garlic; cook about 10 min. or till vegetables are very tender & slightly browned around the edges, stirring occasionally. Stir in tomatoes, parsley, vinegar, salt, crushed red pepper & black pepper. Bring to boiling; reduce heat. Cover & simmer for 20 min, stirring occasionally. Before serving, stir in basil. Serve at room temp.