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We see bell peppers year round, but summer is truly their season. Slice up a bunch of peppers in thin strips and saute with lots of olive oil and garlic, a pinch of salt, and a dash of sherry vinegar. When soft add capers (optional) or fresh basil. Serve over grilled meats, fish, or soft cheesy polenta. Makes a great appetizer on crostini with or without a smear of good ricotta.