This is a very simple dish from the Provence region of France. It is delicious at room temperature piled onto fresh sourdough bread but is equally good as a side to meat and chicken dishes or change nationalities and serve as a Spanish tapas. We also stir it through pasta for an easy meal.
It is traditional to use green as well as red and yellow peppers but we find the green brings a bitterness to the dish and prefer to leave them out.
Ingredients
1 large red pepper (capsicum)
1 large yellow pepper (capsicum)
1 garlic clove finely chopped
2 or 3 sprigs of fresh thyme.
2 tbsp olive oil
salt and fresh ground black pepper to taste
Method
Halve, core and slice the peppers into 10mm strips.
Heat olive oil in a frypan which has a lid.
Add the peppers and cook uncovered stirring and tossing them with tongs until well coated with the oil.
Add the garlic and cook for 2 or 3 minutes then add the thyme and a generous pinch of salt.
Cover the pan and turn the heat to low and cook covered gently for 20 to 30 minutes until the peppers are soft.
Remove and discard the thyme,
Check and adjust the seasoning including a generous grind of fresh black pepper.
The peppers can be served warm, at room temperature or cold.
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