I love peppers cooked in olive oil – it takes me right back to Italy. Try these with other vegetables for an all-vegetable meal (baked zucchini or eggplant, creamy potatoes, spicy lentils, etc,) or with roast chicken, or pork or veal snitzel.
3 peppers (capsicum/bell peppers), red, yellow, orange
3 Tbsp olive oil
Grated zest ½ lemon
Few pinches flaky sea salt
Freshly ground black pepper to taste
2 medium tomatoes, diced
1 small dried hot chilli, crumpled, or a few pinches chilli flakes, optional
1 Tbsp sherry vinegar
½ cup small basil leaves
1 Halve peppers, remove cores and seeds and cut peppers into thick chunks. Heat oil in a medium-large frying pan (skillet) over gentle heat. Cook 5-7 minutes until sizzling and starting to soften. Add lemon zest, salt, pepper, tomatoes and chilli, if using.
2 Cover pan with a lid and cook gently for 10 minutes, until peppers are nicely tender. Stir in sherry vinegar and basil.