Peperonata (IF466)

This is great to serve with any protein and is a satisfying nutrition packed anti-inflammatory side dish
Serves 4





Ingredients:
3 Tbsp extra-virgin olive oil (216)
1 small red onion (about 12 ounces total), halved, sliced crosswise (164)
4 large red, yellow and green bell peppers, cut lengthwise into 1/4-inch-wide strips (404)
4 cloves garlic crushed (444)
1Tbsp minced fresh ginger (516)
1/4 tsp dried crushed red pepper (123)
Kosher salt
3 Tbsp Worcestershire sauce (can also use RWV or Balsamic Vinegar)
1 Tbsp chopped fresh oregano

For peperonata:

Heat olive oil in heavy large pot over medium heat. Add onions, garlic, and ginger; sauté until just tender or translucent. Add Worcestershire sauce and crushed red pepper; sprinkle lightly with coarse kosher salt.  Cook about 2 minutes then add peppers and sauté for 3 to 4 minutes until starting to soften, reduce heat to low, cover, and cook until peppers are tender. Remove the cover, stir in oregano and increase heat to medium high. Season with coarse salt and pepper.

Serve hot or cool to room temperature and serve as a salad.  This can be made ahead, and stored for up to 3 days covered in the refrigerator, but bring to room temperature before serving.