Nothing Fancy: Peppers and Onions


Our Eat Local CT Challenge meal this week was nothing fancy, just a simple take on a classic Italian dish. It’s funny how something as simple as sauteed peppers and onions with a hunk of garlic bread can soothe the soul after a long work day.

Week of July 31st
Sauteed Peppers and Onions
Photo by Renato Ghio

Onion/Frying Peppers – Taylor Farm via Bethel Farmers Market
Tomato – my garden
Garlic – Holbrook Farm
Bread – Wave Hill Breads

In a large frying pan I heated a couple tablespoons of olive oil. I tossed in half a large onion cut into half moon slices. Next, I added one thinly sliced garlic clove. When the onion was just becoming translucent I poured in two tablespoons of red wine and let it reduce. Next, came six coarsely chopped frying peppers and one diced tomato. I seasoned with salt and pepper, put on the lid and let it cook down. When the peppers looked completely cooked and tender I finished things off with a few pinches of crushed red pepper flakes and served it up along side a few pieces of garlic bread.

It may not be fancy, but it sure hit the spot.

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  1. Sounds delicious! A nice, simple meal is just perfect sometimes.

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