There are many versions of sweet pepper confit, from Sicilian peperonata to Basque piperade. Summer vegetable confits, like this one are exceptionally versatile in the kitchen and the ultimate summer convenience food. Serve them on grilled bread as an appetizer or as a side dish with our Spice-Rubbed Skirt Steak or Pesto-Rubbed Butterflied Grilled Chicken.
Ingredients
- 1/4 cup extra virgin olive oil
- 4 cups bell pepper (red, yellow or orange), stemmed, seeded and thinly sliced
- 5 cloves garlic, thinly sliced
- 2 tablespoons marjoram (or thyme), finely chopped
- sea salt and freshly ground pepper, to taste
Instructions
- Heat olive oil in a large sauté pan over medium-low heat. Add remaining ingredients, and toss to coat.
- Continue cooking for 25-30 minutes, tossing frequently, until peppers and garlic are super soft and slightly gilded.
- Store in a tightly sealed container, refrigerated for up to a week.
Makes 2 cups.
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