Bell Pepper Medley
3 tablespoons OLIVE & VINE Cilantro and Roasted Onion olive oil*
2 red bell peppers
1 yellow bell pepper
1 orange bell pepper
sea salt, to taste
2 tablespoons OLIVE & VINE Sicilian Lemon balsamic vinegar*
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 garlic clove, minced
Seed and cut peppers in 1/4” strips.
Heat olive oil in large skillet over high heat. Add peppers and sauté until they begin to color in some places. Reduce heat and season with salt to taste. Cover pan and cook 10 minutes, or until peppers are softened.
Increase heat and add the balsamic vinegar. Stir and toss peppers until vinegar is evaporated. Remove from heat and stir in basil, parsley, and garlic. Stir to combine.
* For a spicy version, try Smoky Chipotle olive oil and Serrano Honey vinegar