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Categories: Vegetables, Vegetarian

Braised peppers with balsamic vinegar

Braised peppers with balsamic vinegar
Robert Lachman / Los Angeles Times

Walk into a really hopping tapas bar in Spain or a swanky little osteria in Italy on a summer evening, and right at the front door you're likely to be confronted with a long table full of bowls of vegetables. ... Read more

Total time: About 1 hour plus cooling time for the vegetables | Serves 4 to 6
Note: Adapted from "Adventures of an Italian Food Lover" by Faith Heller Willinger.
  • 5 red or yellow bell peppers
  • 1 cup diced red onion
  • 2 cloves garlic, sliced
  • 1/4 cup finely diced carrot
  • 3 tablespoons olive oil
  • 1/2 cup chopped tomato pulp (2 peeled, seeded chopped fresh tomatoes or 1/2 cup canned crushed tomatoes)
  • 1 teaspoon minced parsley
  • Boiling water
  • Salt and freshly ground pepper to taste
  • High-quality balsamic vinegar

Step 1Bring a small saucepan of water to boil over high heat. Cut the tops off the peppers and remove any seeds. Cut the peppers into half-inch wide strips and set aside.

Step 2In a medium (4-quart) saucepan, stir together the onion, garlic, carrot and olive oil until the vegetables are coated with oil. Cook over medium heat until the onion has softened and is fragrant, about 5 minutes.

Step 3Add the peppers, tomato pulp and parsley to the hot onion mixture. Pour three-fourths cup of boiling water over the mixture and reduce the heat to maintain a simmer. Cook until the peppers are floppy and almost limp, about 30 to 35 minutes, stirring occasionally. If the mixture cooks dry in the bottom of the pan, add a little more boiling water.

Step 4Transfer the mixture to a serving bowl and let cool to room temperature. Just before serving, stir in the salt and pepper and then balsamic vinegar to taste (1 teaspoon of traditional balsamic should be plenty).

Each of 6 servings:
104 calories; 2 grams protein; 10 grams carbohydrates; 3 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 8 mg. sodium.
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