6 RedHat Bell Peppers, combination of red, yellow & orange
2 tbsp olive oil
2 tbsp red wine vinegar
2 tbsp sugar
1 tsp salt
Cut RedHat Bell Peppers lengthwise into ½ inch pieces. Heat olive oil in a large skillet over medium heat before adding peppers and ½ tsp salt. Cook until wilted, stirring occasionally for 10 to 15 minutes. Add vinegar, sugar, another ½ tsp of salt and cook until peppers are tender and most of the liquid has evaporated, or about 10 to 15 minutes. Serve warm or at room temperature.
Try on the BBQ for a summer treat. Season and BBQ until slightly blackened.