Balsamic vinegar adds sweetness and depth to the great flavor of sautéed sweet peppers in this simple recipe! Delicious served solo, on an antipasto tray, or alongside roasted meats or grilled sausages. You will find bell peppers, sweet Italian peppers, and garlic at the market this week!
- 6 large bell or sweet Italian peppers, mixed colors
- 1/3 cup extra virgin olive oil
- 2 garlic cloves, peeled and minced
- 1/3 cup balsamic vinegar
- Salt & Pepper
- 1/3 cup fresh chopped parsley
Wash and dry the peppers, then remove the seeds, stems, and membranes and cut the peppers into 1 inch strips.
Heat the oil in a large heavy bottomed skillet and add the peppers, stirring well to coat in the oil.
Cook the peppers over medium heat until they begin to soften and brown, stirring often, about 10 minutes.
Add the garlic and cook another minute or two until fragrant.
Add the balsamic vinegar, season with salt and pepper and mix well.
Cook another 3 to 4 minutes until the peppers have absorbed all of the vinegar.
Toss with the fresh chopped parsley and place on a platter to serve.
