Use primarily red, yellow, orange, and other sweet, fleshy bell peppers for this simple sauté. Include a green bell or green chili pepper for piquancy if desired. This dish is also delicious when made with green bell peppers alone. Serve warm or at room temperature.
Heat in a large skillet over high heat until nearly smoking:
2 to 3 tablespoons extra-virgin olive oil
Add:
4 bell peppers (about 1/2 pound each), preferably 2 red bell peppers, 1 orange bell pepper, and 1 yellow bell peppers, cut into 1/4-inch-wide strips, leaving the seeds in if desired
1 Anaheim pepper or 2 serrano peppers, seeded and diced (optional)
Sauté until they begin to color in places. Reduce the heat to medium and season with:
Salt to taste
Cover the pan and cook until the peppers are softened, about 10 minutes. Increase the heat and add:
2 tablespoons aged red wine vinegar
Cook, tossing, until it evaporates. Remove from the heat and immediately stir in:
2 tablespoons chopped fresh marjoram or fresh basil or fresh mint
1 tablespoon chopped fresh parsley
1 or 2 cloves garlic, finely chopped
If serving at room temperature, garnish the peppers with:
Niçoise olives, Gaeta olives, or Kalamata olives; strips of anchovies and quartered hard-boiled eggs; or drained capers (optional)
