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Pipérade—Sautéed Peppers and Onions

Ingredients

Preparation

  1. For 1 1/2 cups. Sauté 1 sliced medium onion slowly in 2 tablespoons olive oil until tender but not browned. Add 1 sliced medium red pepper, 1 sliced green pepper, and a clove of puréed garlic. Season with a big pinch of Provençal herbs (see page 44), and salt and pepper to taste. Continue sautéing several minutes over low heat, until peppers are tender.

Julia's Kitchen Wisdom Knopf
TagsBasqueSpanishEuropeanOnionRoot VegetableVegetableBell PepperSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianKeto5 Ingredients or FewerSauteCookbooks
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