Peperonata

Name: Peperonata
Cuisine: Europe, Italian
Ingredients: 3 tablespoons, extra-virgin olive oil; 2 , medium red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch-thick slices (see illustrations below); 2 medium, yellow or orange bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch-thick slices (see illustrations below); 1 , medium onion, halved and cut into 1/4-inch-thick slices; , Salt; 4 medium cloves, garlic, sliced thin; 1/4 teaspoon, hot red pepper flakes; 1 (14.5-ounce) can, diced tomatoes, drained, 1/4 cup juices reserved; 1 small sprig, rosemary; 2 teaspoons, red wine vinegar; 2 tablespoons, minced fresh parsley leaves; , Ground black pepper

Europe
Italian
Fruits & Vegetables
Vegetables

This simple dish of long-cooked bell peppers is perfect served with roasted or braised meats or as a topping for egg dishes or bruschetta. Could we shorten the cooking time while keeping the sweet pepper flavors intact?

SERVES 4 to 6

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