Peperonata

By Country Life

published 1 September 2003

in Features

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.

Country Life is unlike any other magazine: the only glossy weekly on the newsstand and the only magazine that has been guest-edited by His Majesty The King not once, but twice. It is a celebration of modern rural life and all its diverse joys and pleasures — that was first published in Queen Victoria's Diamond Jubilee year. Our eclectic mixture of witty and informative content — from the most up-to-date property news and commentary and a coveted glimpse inside some of the UK's best houses and gardens, to gardening, the arts and interior design, written by experts in their field — still cannot be found in print or online, anywhere else.