Spanish Bell Pepper Sauté

Name: Spanish Bell Pepper Sauté
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, quartered and thinly sliced; 2 garlic cloves, minced; 2 medium red bell peppers, cut into narrow strips; 2 medium green bell peppers, cut to match red pepper; 2 medium yellow bell peppers, cut to match red pepper; 1/4 cup dry white wine; 1/4 cup oil-packed sun-dried tomatoes, cut into strips; 2 medium tomatoes; 2 to 3 tablespoons minced fresh parsley, optional; Salt and freshly ground pepper to taste

January 24, 2012

Summer is the prefect time to make the luscious Spanish classic, piperade, when peppers of all colors are abundant and, for a short time, relatively inexpensive. This is a great partner for almost any sort of pasta or grain dish, hot or cold, or to serve alongside a summertime sandwich. Use leftovers in wraps.

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