Bell Pepper Antipasto
Heat olive oil in a heavy skillet. Add peppers, salt, herbs, and black pepper. Cook, stirring
over medium heat for about 5 minutes. Then add garlic. Sauté another few minutes, or until
the peppers are just tender.
Remove from heat, and immediately stir in the vinegar. Let marinate at room temperature
for at least an hour. Store in the refrigerator, tightly covered. Serve at any temperature.
Makes about 6 antipasto servings
- 6 medium-sized bell peppers
2 tbsp. olive oil
½ tsp. salt
½ to 1 tsp. basil
½ tsp. marjoram or oregano
Fresh black pepper, to taste
2 medium cloves garlic, minced
1 to 2 tbsp. red wine vinegar
Heat olive oil in a heavy skillet. Add peppers, salt, herbs, and black pepper. Cook, stirring
over medium heat for about 5 minutes. Then add garlic. Sauté another few minutes, or until
the peppers are just tender.
Remove from heat, and immediately stir in the vinegar. Let marinate at room temperature
for at least an hour. Store in the refrigerator, tightly covered. Serve at any temperature.
Makes about 6 antipasto servings
- From The Moosewood Cookbook, by Mollie Katzen
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