Peperonata

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 4 red bell peppers, cored, seeded, cut into 1-inch dice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 pinch red pepper flakes
• kosher salt

Recipe

• 1 preheat oven to 350°.
• 2 combine all the ingredients except for salt in a bowl; toss to completely coat the diced peppers.
• 3 pour into a 9-inch ovenproof saute pan and bake 25 minutes, stirring with a spatula every 5 minutes or so, until the peppers are soft.
• 4 transfer to a bowl (make sure to pour all the olive oil/vinegar mixture in as well) and cool to room temperature.
• 5 use the same day or refrigerate for up to 3 days.
• 6 stir and season with salt to taste just before serving.