Piperade with Olives

1/3 cup extra-virgin olive oil
2 garlic cloves, thinly sliced
1 large red onion, halved, sliced
2 large red bell peppers, cut into ½-inch-wide strips
1 large yellow bell pepper, cut into ½-inch-wide strips
1 large green bell pepper, cut into ½-inch-wide strips
2 tablespoons Sherry wine vinegar
½ cup coarsely chopped pitted Kalamata olives or other brine-cured black olives

Heat olive oil in heavy large skillet over medium-high heat. Add sliced garlic and stir 30 seconds. Add red onion slices and sauté until beginning to soften, about 5 minutes. Add all peppers and sauté until crisp-tender, about 7 minutes. Stir in Sherry wine vinegar, then olives. Season salad generously with salt and pepper. Cool completely. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Serves 8

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