You can serve these peppers as an appetizer or a side dish, or even cut them into thin slices to layer on your favorite sandwich, or toss into a salad.
4 large peppers, quartered and seeded (yellow and red bell peppers will do; they are much sweeter than the green variety)
1 cup hot water
3 garlic cloves, sliced
2 teaspoons olive oil
¼ teaspoon salt
Freshly ground pepper, to taste
1 teaspoon balsamic vinegar
Combine the peppers, water, garlic, oil, salt, and pepper in a nonstick skillet. Cover and cook, stirring occasionally, until the peppers are tender and the liquid evaporates, about 20 minutes. Add the balsamic vinegar, toss lightly. Serve either hot, warm, or at room temperature. Serves four.
