Sweet and Sour Peppers

A few weeks ago I received a beautiful cookbook from a dear friend, Vegetables from an Italian Garden. The cookbook is full of gorgeous photography, is categorized by season and has page after page of delicious recipes starring garden vegetables. It is a hefty cookbook and I am deeming it my “Veggie Bible”. This is my kind of cookbook, one that I want to happily cook my way through.

I spent quite a bit of time in the summer section of the book, browsing through all the zucchini, tomato, eggplant, and green bean recipes until I settled into the pepper section where I found this simple recipe. My garden has produced some great peppers this summer (about the only thing other than basil) and I always have a colorful array of peppers in my veggie drawer.

This recipe really doesn’t get much simpler. The ingredient list is short, and the end product is a wonderful taste of sauteed peppers that can complement most any meal. I have made this recipe twice already and served the peppers over toasted bread topped with pesto as a light meal, as well as scrambled with some eggs for a breakfast burrito. I can easily see these peppers as a side for steak, a topping for sausage sandwiches or even on an antipasto platter. I think once you try them they will become a summer staple in your kitchen.

The recipe is written using 2 red bell peppers and 2 yellow bell peppers. I instead used what I had on hand which turned out to be an assortment of peppers including red and green bell peppers and Italian frying peppers.

Sweet and Sour Peppers

Recipe slightly adapted from Vegetables from an Italian Garden

2 red bell peppers
2 yellow bell peppers (or an assortment of seasonal peppers)
3 tablespoons olive oil
generous 3/4 cup white wine vinegar
2 tablespoons sugar
salt

Clean peppers and remove stems and seeds. Cut peppers into small chunks or strips. Heat oil in a large pan and fry the peppers on low heat for about 15 minutes. Season the peppers with salt.

Add white wine vinegar and sugar to pan and bring to a simmer over medium high heat. Let vinegar and sugar mixture evaporate and dissolve and reduce a bit. Cook for a few additional minutes. Serve at room temperature.

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