Pipérade—Sautéed Peppers and Onions

January 24, 2012

Ingredients

Preparation

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

TagsBasque Spanish European Onion Root Vegetable Vegetable Bell Pepper Side Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Keto 5 Ingredients or Fewer Saute Cookbooks

Recipe notes

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