Spanish Bell Pepper Sauté

Name: Spanish Bell Pepper Sauté
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, quartered and thinly sliced; 2 garlic cloves, minced; 2 medium red bell peppers, cut into narrow strips; 2 medium green bell peppers, cut to match red pepper; 2 medium yellow bell peppers, cut to match red pepper; 1/4 cup dry white wine; 1/4 cup oil-packed sun-dried tomatoes, cut into strips; 2 medium tomatoes; 2 to 3 tablespoons minced fresh parsley, optional; Salt and freshly ground pepper to taste

January 24, 2012

Summer is the prefect time to make the luscious Spanish classic, piperade, when peppers of all colors are abundant and, for a short time, relatively inexpensive. This is a great partner for almost any sort of pasta or grain dish, hot or cold, or to serve alongside a summertime sandwich. Use leftovers in wraps.

Recipe information

Yield
4 to 6 servings

Ingredients

2 tablespoons olive oil

1 medium onion, quartered and thinly sliced

2 garlic cloves, minced

2 medium red bell peppers, cut into narrow strips

2 medium green bell peppers, cut to match red pepper

2 medium yellow bell peppers, cut to match red pepper

1/4 cup dry white wine

1/4 cup oil-packed sun-dried tomatoes, cut into strips

2 medium tomatoes

2 to 3 tablespoons minced fresh parsley, optional

Salt and freshly ground pepper to taste

Preparation

Step 1
Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent.
Step 2
Add the garlic, bell peppers, wine, and sun-dried tomatoes. Stir in 1/4 cup water and bring to a simmer. Cook, covered, over medium-low heat until the peppers are tender but not overdone, about 8 minutes.
Step 3
Stir in the fresh tomatoes and continue to cook, uncovered, just until they have lost their raw quality, 3 to 4 minutes. Add the optional parsley and season with salt and pepper. Serve at once.
nutrition information
Step 4
Calories: 150
Step 5
Total Fat: 9g
Step 6
Protein: 2g
Step 7
Carbohydrates: 15g
Step 8
Fiber: 4g
Step 9
Sodium: 50mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).

TagsBell Pepper Vegetable Onion Root Vegetable Tomato Side Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Quick Easy Weeknight Meals Saute Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

nutrition information

Step 4

Step 5

Step 6

Step 7

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Step 9

Recipe notes