Peperonata with Roasted Bell Peppers

Name: Peperonata with Roasted Bell Peppers
Ingredients: 1/4 cup, extra-virgin olive oil; 1/2 , small onion, cut into 1/2-inch pieces; 1/4 teaspoon, salt; 4 , garlic cloves, minced to paste; 1 1/2 cups roasted, bell peppers, cut into 1/2-inch pieces; 1/3 cup, golden raisins; 1/4 cup, capers, rinsed; 1/4 cup, chopped fresh parsley; 3 tablespoons, red wine vinegar; Pinch, cayenne pepper

Vegetables
Quick
Sauces

By Andrea Geary ･ Appears in Cook's Illustrated July/August 2017

Once you experience the sweeter, smokier taste of home-roasted bell peppers—not to mention how quick and easy they are to make—you’ll never go back to the jarred kind.

SERVES 7 (Makes 1 3/4 cups)

TIME 20 minutes

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