Slow-Stewed Peppers And Onions

1. 1

   In a large, heavy-bottom pan, warm 2 Tbsp. oil over medium heat. Cook onion, stirring frequently, until very soft and translucent, 10 to 12 minutes.

2. 2

   Stir in peppers, garlic and bay leaf. Cover and cook, stirring occasionally, until vegetables are very soft, about 20 minutes. Add water a tablespoon at a time if mixture seems dry or begins to stick to pan.

3. 3

   Remove from heat and season with salt, pepper and lemon juice. Discard bay leaf. Transfer to a serving bowl, drizzle with remaining oil and sprinkle with parsley. Serve alongside grilled fish or chicken, spread on top of a pizza or bruschetta or use to fill an omelet.

* Per serving · 4 servings · Values may vary.

No additional tips available.