2 1/2 pounds red and yellow bell peppers, seeded and thinly sliced
1 pound onions, thinly sliced
20 green olives, cut in half
capers
fresh oregan
extra virgin olive oil
salt and pepper
- Heat olive oil in a heavy pan over medium to low heat.
- Add peppers, onions, olives and capers to the pan and cook until very tender.
- Season to taste and add the oregan immediately before serving.
This dish can be servedhot or at room temperature.
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The Country Life guide to Somerset: What to do, where to stay and how to eatSomerset is rich in natural beauty and history, but it is its wealth of small-scale food and drink producers, farmers and makers that really set it apart from the competition. Find out how to make the most of it all with our indispensable guide.
