Roland Bello
The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.
Recipe information
Yield
8 Servings
Ingredients
1½
pounds orange or yellow bell peppers (about 4) or sweet orange peppers (about 6), thinly sliced into rings
1
small torpedo or red onion, thinly sliced into rings
2
tablespoons Sherry vinegar or red wine vinegar
Kosher salt and freshly ground black pepper
¼
cup coarsely chopped fresh basil
¼
cup chopped fresh chives
¼
cup coarsely chopped fresh flat-leaf parsley
¼
cup coarsely chopped fresh mint
2
tablespoons olive oil
Need to make a substitution?
Preparation
Toss bell peppers, onion, and vinegar in a large bowl; season with salt and pepper. Let sit until bell peppers are slightly softened, 10–20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.
Nutrition Per Serving
Calories (kcal) 50 Fat (g) 3.5 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 6 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 1 Sodium (mg) 5