Spanish Peperonata with Olives and Capers
This colorful mélange of sweet bell peppers stewed in olive oil is delicious served warm or at room temperature. It makes a nice addition to a Spanish tapas feast: serve with serrano ham or slices of chorizo, spicy roasted potatoes and a chilled rosé. The peppers are also delicious on grilled bread as an appetizer or served alongside cold roast chicken for a picnic.
- 3 Tbs. olive oil
- 1/2 cup thinly sliced shallots
- 1 garlic clove, minced
- 2 lb. red, yellow and/or orange bell peppers, cored, seeded and cut into 1 1/2-inch pieces
- 1/4 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/4 cup sherry vinegar
- 1/4 cup pitted and coarsely chopped mild green olives
- 1 Tbs. capers, drained
In a large fry pan over medium-high heat, warm the olive oil. Add the shallots and garlic and cook, stirring, until fragrant but not browned, 1 to 2 minutes. Add the bell peppers, the 1/4 tsp. salt and a few grindings of pepper and cook, stirring frequently, until the bell peppers are soft, about 8 minutes.
Add the vinegar, olives and capers and cook until most of the liquid has evaporated, 1 to 2 minutes more. Season with salt and pepper. Serves 6 to 8.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).