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Peperonata

Photo: Tina Cornett; Styling: Mary Lyn Hill
Yield 3 cups

Ingredients

  • 2 large onions
  • 1 green bell pepper
  • 1 red bell pepper
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh or dried rosemary
  • 2 teaspoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons red wine vinegar

How to Make It

  1. Slice onions; separate into rings. Cut bell peppers into thin strips.

  2. Saute first 5 ingredients in hot oil in a large skillet until crisp-tender. Stir in salt, pepper, and vinegar.