Pepperonata

Ingredients

• 4 large bell peppers (a mix of yellow, and orange, thinly sliced)
• 1/4 cup pepperoncini rings (optional)
• 1/4 cup olive oil
• 1 large onion (thinly sliced)
• 3 cloves garlic (minced)
• 1 cup cherry tomatoes (halved)
• 2 Tablespoons capers (drained)
• 1 teaspoon dried oregano
• Pinch red pepper flakes (optional)
• Salt and pepper (to taste)
• 1 Tablespoon red wine vinegar (optional)
• Fresh basil leaves (torn, for garnish)

Instructions

1. 1

   Heat the ¼ cup olive oilin a large skillet over medium heat. Add the sliced 1 large onion and sauté until it begins to soften and turn translucent, about 3-4 minutes.

2. 2

   Add the 3 cloves garlic and sauté until fragrant, about 30 seconds.

3. 3

   Add the sliced 4 large bell peppers (and ¼ cup pepperoncini rings, if using) and sauté for about 10-12 minutes, or until the peppers start to soften and blister.

4. 4

   Add the 1 cup cherry tomatoes and cook for an additional 5 minutes, until they begin to soften.

5. 5

   Add the 2 Tablespoons capers, 1 teaspoon dried oregano and Pinch red pepper flakes. Season the mixture with salt and pepper, to taste. Add the 1 Tablespoon red wine vinegar, if using.

6. 6

   Reduce the heat to low and let the peperonata mixture simmer gently for another 10-15 minutes. This allows the flavors to meld and the peppers to become tender while retaining their vibrant colors.

7. 7

   Just before serving, add the fresh basil. Enjoy!

8. 8

   --- Slow Cooker Directions ---

9. 9

   To make the pepperonata in your slow cooker instead, combine all of the ingredients in the pot and cook on low, stirring occasionally, for 6 to 8 hours, or until the vegetables are tender and the flavors have melded together.