Pepperonata - Italian Fried Peppers!

This spicy, tangy and sweet bell pepper trifecta is beloved by Italians because it adds pop to pretty much anything it touches, including but not limited to pastas, salads, sandwiches and soups. It is wonderful with grilled chicken and roasted meat.

Use one each of red, yellow, and orange peppers but don't use green peppers as the dish is meant to showcase the natural sweetness in its red, yellow and orange counterparts.

Ingredients (yield 3 cups): 

• 3 bell peppers from each of red, yellow and orange ideally, sliced
• 2 cloves garlic
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1/2 tsp red pepper flakes
• Kosher salt and pepper to taste
• 2 sprigs of oregano or basil, optional

Directions:

1. Heat up the oil in a saute pan over medium-high heat. Add the garlic and cook 1 to 2 min to infuse the oil. Add the sliced bell peppers and toss.  Cook until they are softened and slightly blistered.
2. Add pepper flakes, oregano or basil, vinegar and cook for a minute. season with salt and pepper. 
3. Store tightly covered in the refrigerator for up to one week.

Notes:

• Add sliced onion and diced tomatoes, fresh or canned, if you like.
• In order to blister and toast the bell peppers, the pan and oil has to be screaming hot. This is a high heat saute cooking method.