“Almost anything will work again if you unplug it for a few minutes…including you.” Anne Lamott
Pepper season is tired and so am I. Here is a very easy side dish that has more complexity than just the average pepper and onion recipe. Tanis adds capers, garlic, crushed red pepper and red wine vinegar garnished with a little fresh parsley and basil hopefully left over in the autumn gardens. He is such a genius with his elegant simplicity in preparation but complexity in flavor. We all need easy and simple these days, especially with the change in seasons, don’t we? I am now two weeks into a three week detoxification and cleanse. It is a much needed time to reset and rest as I contemplate the next phase of this grief journey. I’m feeling better, taking tiny and gigantic steps in the foreign land of real self care. Less doing, more being.
Ingredients: 2 tablespoons of extra virgin olive oil, 1 red and 1 yellow bell pepper, 1 large red onion, 2 garlic cloves minced, 1 teaspoon capers roughly chopped, pinch crushed red pepper, 2 tablespoons red wine vinegar, 1 tablespoon chopped fresh parsley and fresh basil and a pinch of dried oregano.
Put the olive oil in a large skillet over medium-high heat. When the oil is hot add the peppers and onions, season with sea salt and black pepper. Cook, stirring frequently, until softened about 5-7 minutes. Add the garlic, capers, crushed red pepper and vinegar and cook for 1 minute. Taste and adjust seasoning. Transfer to a serving platter and sprinkle with parsley, basil and dried oregano. Serve at room temperature, garnished with olives if desired. NOTE: it’s a good idea to make peperonata a day or two in advance of serving so flavors can meld.