Peperonata

Ingredients

• 1 tablespoon balsamic vinegar or red wine vinegar
• 1 large yellow bell pepper
• 1 large green bell pepper
• 1 large red bell pepper
• 2 large onions
• ¼ cup olive oil
• 1 fresh rosemary sprig

Heat oil in heavy large skillet over medium-low heat. Add onions, bell peppers and rosemary and sauté until onions and bell pepper are very tender, about 40 minutes. Mix in vinegar. Season to taste with salt and pepper. Serve hot, warm or at room temperature.

View full recipe at Epicurious