Peperonata (Sautéed Peppers and Onions}

Serves: 4 Save

Ingredients (12)

  • 1/4 cup extra virgin olive oil
  • 2 red bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
  • 2 yellow bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
  • 2 orange or green bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
  • 1 large onion, sliced into half-moons
  • 4 garlic cloves, sliced thin
  • 1 tablespoon dried oregano
  • 1 tablespoon sugar
  • 4-5 Roma or other plum tomatoes, seeded and diced
  • Salt and pepper to taste
  • 1/2 cup fresh basil, leaves torn roughly
  • Lemon juice

Directions

Learn how to make this recipe at Simply Recipes

Tanqueray & Tonic

This classic cocktail effortlessly blends the distinct taste of gin with the refreshing fizz of tonic. Add a slice of lime and voilà! A symphony of crisp, refreshing and oh-so-sophisticated flavors.

Ingredients (4)

  • 1.5 oz. Tanqueray No. TEN Gin
  • Tonic Water
  • Grapefruit Wheel Garnish
  • Thyme Sprig Garnish