Peperonata

This is a great side dish for grilled meat and also goes well on a sandwich or mixed with a little pasta, olive oil and cheese. I brought this to Pam and Darby's a few years ago along with lamb chops and potatoes. It will keep in the fridge for a few days, but serve at room temperature for maximum flavor.

3 Tbl olive oil
4 bell peppers, 2 red, 2 yellow or orange
1/2 red onion, thinly sliced
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp crushed red pepper
2 Tbl capers
2 Tbl red wine vinegar
1/4 cup finely chopped parsley

Slice the peppers thinly and saute them with the red onion in the olive oil on medium-low heat for about 20 minutes, stirring occasionally until the peppers become soft.  Add the garlic and crushed red pepper and continue to saute about 10 minutes more. Stir in the red wine vinegar, capers, and parsley and turn off the heat. After cooling season with the salt and black pepper.