Layered Sweet Peppers

By akselden

Ingredients

• 2 red bell peppers, roasted and peeled
• 2 yellow or orange bell peppers, roasted and peeled
• 1 large sweet onion, thinly sliced
• 1/4 cup olive oil
• 1/4 cup chopped basil
• Salt and freshly ground pepper

Preparation

Step 1

Cut the peppers into 2-inch pieces and
set them aside. In a large skillet, cook the onion in the olive oil slowly until it is wilted and starts to turn golden, about 20 minutes.
In an 8-inch cake pan, layer the peppers and onions, sprinkling the layers with basil, salt and pepper to taste. Bake at 375° F for 20 minutes, remove from the oven and place a layer of plastic wrap over the peppers. Place another cake pan over the peppers, pressing lightly to make the
mixture as compact as possible. Use a
brick or canned foods to weight down the peppers for 15 minutes, then remove the weight and the plastic wrap.
Cut the pepper cake into 4 pieces and
transfer them with a wide spatula to the dinner plates.