Peppers and Capers
(Adapted from New Recipes from Moosewood Restaurant)
6 bell peppers, thinly sliced (I used a combination of green, red, orange, and yellow)
1/4 cup olive oil
2 T capers
2 T white wine vinegar
~ In a large skillet over medium-low heat, gently saute the peppers in the olive oil until they are quite tender.
~ Remove from the heat, stir in the capers and white wine vinegar, and season to taste with salt and pepper. Voila! Serve at room temperature or chilled...
~ The salad is perfect on its own, and I also found that the leftovers the next day made a most ideal filling for pita, along with some hummus... and then my mother made a beautiful dish of baked salmon with a spicy tomato sauce, and the peppers were lovely in that setting as well...