Ingredients
- 1/4 cup olive oil
- 6 cloves garlic
- 2 large Spanish onions, each peeled and cut into 6 wedges
- 2 red bell peppers, seeded, cored and cut into 6 lengthwise pieces
- 2 green bell peppers, seeded, cored and cut into 6 lengthwise pieces
- Salt and freshly ground black pepper
- 8 basil leaves, sliced
- 1 Tbsp. chopped flat-leaf parsley
Preparation
Step 1
In a large saute pan, heat the olive oil over medium heat. When the oil is hot, add the garlic and cook it for 1 to 2 minutes or until it is brown. Using a slotted spoon, remove the garlic and set it aside on paper towels to drain.
Add the onions and peppers. Season them to taste with salt pepper. Saute them, stirring occasionally, for 4 to 5 minutes or until they start to brown. Return the garlic to the pan and add the basil and parsley. Reduce the heat to medium, cover the pan, and cook the mixture, stirring occasionally, for about 15 minutes or until the peppers have softened and both the peppers and onions are caramelized. Use the peppers and onions right away or transfer them to a lidded container and refrigerate them for up to 3 days.