Peperonata

This is recipe I used to cook when balsamic vinegar was fashionable. In a nutshell, it’s a sauteed capsicum side dish. I love to use a yellow, red and green capsicum to show off my favourite vegetable. The only recent change I’ve made is to use red onions to add even more colour. Some versions add tomato, but I like to keep it simple.

¼ cup extra-virgin olive oil
1 small red onion, cut into strips
1 garlic cloves, crushed
3 capsicums, cut into strips
3 tbsp balsamic vinegar

1. Cook the onion and garlic in some olive oil. For 5 minutes or until browned.
2. Add capsicums and the vinegar, and stir in the mixture.
3. Reduce the heat to medium-low and cook for 30-45 minutes or until capsicums have softened slightly.
4. Serve warm or cold with meat.

Written for Maninas Eating with the Seasons February challenge.