Topping of Peppers And Onions

Name: Topping of Peppers And Onions
Yield: 3 slices of bruschetta
Ingredients: 16 ounces whole onion or 14 ounces chopped ready-cut onion (3 ⅓ to 3 ½ cups); 2 teaspoons olive oil; 20 ounces whole red, orange and/or yellow bell peppers or 18 ounces chopped ready-cut peppers (5 cups); 3 tablespoons balsamic vinegar; Freshly ground black pepper

By Marian Burros

Published June 21, 1994

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; A Meal of an Appetizer

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Ingredients

Yield:Enough for 3 slices of bruschetta

16 ounces whole onion or 14 ounces chopped ready-cut onion (3 ⅓ to 3 ½ cups)
2 teaspoons olive oil
20 ounces whole red, orange and/or yellow bell peppers or 18 ounces chopped ready-cut peppers (5 cups)
3 tablespoons balsamic vinegar
Freshly ground black pepper

Ingredient Substitution Guide

Preparation

Step 1
Chop whole onion; heat nonstick pan large enough to hold all the vegetables.
Step 2
Add oil to pan; reduce heat to medium-high and saute onion until it begins to brown.
Step 3
Wash, trim, seed and chop whole peppers; add peppers to onions, and continue cooking to soften peppers slightly.
Step 4
Add vinegar; reduce heat; cover and simmer peppers until they are soft; season with pepper.