Spanish Peperonata With Olives And Capers
This vibrant and flavorful dish combines tender bell peppers with a savory medley of shallots, garlic, olives, and capers, all brought together with a touch of sherry vinegar for a delightful balance of flavors. Perfect as a side dish or a topping for grilled meats, this recipe is sure to bring a burst of color and taste to your table.
— Constant Cookbook
Ingredients
- 3 Tbs. olive oil
- 1/2 cup thinly sliced shallots
- 1 garlic clove, minced
- 2 lb. red, yellow and/or orange bell peppers, cored, seeded and cut into 1 1/2-inch pieces
- 1/4 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/4 cup sherry vinegar
- 1/4 cup pitted and coarsely chopped mild green olives
- 1 Tbs. capers, drained
Instructions
- In a large fry pan over medium-high heat, warm the olive oil. Add the shallots and garlic and cook, stirring, until fragrant but not browned, 1 to 2 minutes. Add the bell peppers, the 1/4 tsp. salt and a few grindings of pepper and cook, stirring frequently, until the bell peppers are soft, about 8 minutes.
- Add the vinegar, olives and capers and cook until most of the liquid has evaporated, 1 to 2 minutes more. Season with salt and pepper. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
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