We had friends for lunch, Sunday, and I wanted to serve a vegetable dish, instead of the usual salad. I had just bought some bell peppers and wanted to make something with them (along with the panzanella - written and video recipes - and the handmade pici with Italian porcini mushrooms - written and video recipes with a different sauce -). It is a perfect Summer dish, that can be eaten at room temperature or cold. You can have it as an appetizer or a side dish; you can heat it up and toss it over some pasta, or use it cold mixing it with some short pasta for a wonderful pasta salad!!! We closed the meal with a crostata with fresh fruit and limoncello cream (next week's recipe ;-) ).
3 bell peppers (yellow, red and orange)
1 medium onion
4-6 sundried tomatoes halves, packed in oil
10-12 Italian green olives
1 tbsp Italian capers, packed in salt and rinsed
Italian sea salt
Freshly chopped parsley, optional
Wash bell peppers, halve them and remove seed and white inner ribbings; cut them in 1" pieces; peel and cut onions about the same size.
Warm 4-5 tbsp of the sundried tomatoes' oil in a non-stick skillet with lid; add onions and, once they start turning translucent, add bell peppers. Sautee for a couple of minutes, then add olives, capers and sundried tomatoes; season with some sea salt, lower to medium-low heat and cook for about 20 minutes covered with the lid.
Serve, sprinkled with fresh chopped parsley, if you like.
- The servings of this dish depend on its use.
- The natural liquid contained by the vegetables and the steam produced by the cooking, and retained by the lid, should be enough to cook your vegetables; in case it's not, just add a few tbsp of water and it will do the trick.
- It's vegetarian/vegan, lactose and gluten free!
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