Ingredients:
1 large red pepper
1 large green pepper
1 large orange pepper
1 large yellow pepper
12 plump garlic cloves
100 mls extra virgin olive oil (or more, if desired)
2 tbsps white wine vinegar
1 tbsp sugar
1 tsp salt
1 tsp freshly ground black pepper
1 tbsp Fresh (or dried) oregano
1 tbsp basil
Method:
1 large red pepper
1 large green pepper
1 large orange pepper
1 large yellow pepper
12 plump garlic cloves
100 mls extra virgin olive oil (or more, if desired)
2 tbsps white wine vinegar
1 tbsp sugar
1 tsp salt
1 tsp freshly ground black pepper
1 tbsp Fresh (or dried) oregano
1 tbsp basil
Method:
- Cut all the peppers in half, remove the stem and the seeds and julienne the flesh.
- Peel the garlic cloves and cut into slices
- In a large pan, heat the olive oil to medium and add the peppers and the garlic. The veg should barely sizzle.
- When the peppers have wilted (about 5-10 minutes), add the remaining ingredients. Cook gently for about another 5 minutes.
- Taste. You should aim for a mixture where you can just taste the acidity of the vinegar and the herbs complement the peppers.
- Remove from the heat, cool and serve as an antipasto with crusty Italian bread or focaccia.
