Peperonata

1. 1

   Heat half of the olive oil in a large pan set over high heat until it is nearly smoking.

2. 2

   Add, in batches, the peppers and onion, and cook, tossing often, until the peppers have softened but have not yet gone slack in the heat.

3. 3

   Remove each batch to a large bowl.

4. 4

   When you are done with the peppers and onions, return the pan to the stove and set over high heat.

5. 5

   Add remaining olive oil, allow to get hot, then add the capers.

6. 6

   Cook until fragrant and almost crisp, then add the mixture to the bowl of peppers and onions.

7. 7

   Turn the flame off under the pan and add the vinegar, allowing it to reduce in the dying heat to about half its volume, about 2 to 3 minutes.

8. 8

   Scrape the vinegar over the peppers, add oregano and redpepper flakes, then toss well to combine.

9. 9

   Adjust seasoning to taste.

10. 10

    Serve near or on top of grilled brats.

* Per serving · 4 servings · Values may vary.

No additional tips available.