Its always smart to taste your vegetables before you use them, no two ever taste alike. I came up with this recipe as a last minute fix, a way to use bell peppers that just are not that sweet. Sometimes bell peppers are irresistibly sweet like candy, and sometimes they are, well, not. The best way to bring out the natural sugars and accentuate their sweetness is to cook them. Taste each pepper in this recipe and pick the sweetest for the raw half and the least sweet for the cooked. If you do not have or do not like three colors, by all means just use one or two, its only for presentation.
1 medium onion
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 tsp Olive oil
Salt and pepper to taste
2 tbsp toasted pine nuts
¼ cup chopped parsley
Vinaigrette:
2 tbsp cup red wine vinegar
1/4 cup extra virgin olive oil
Pinch of salt and pepper
Slice the peppers and onion into 2 inch strips. Preheat a non-stick skillet on medium –low heat and add the oil. To the pan add the onions and half the peppers and pinch of salt. Sweat slowly until softened but not browned, approximately 10 minutes.
In a bowl, combine the cooked vegetables with the remaining peppers and parsley. Toss with the vinaigrette and sprinkle the pine nuts on top for maximum visual impact just before serving.
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