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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.