About this recipe
Still under the category of “really good” are pan-fried peppers. Not only do they taste great, but they also look beautiful when presented.
Wash and cut any colour bell peppers in large, long pieces.
Lightly fry a few at a time in a little olive oil, making sure not to overcook (leave them a little crunchy).
Then remove to a pretty bowl and toss with:
- more olive oil,
- fresh garlic (chopped),
- fresh parsley (chopped),
- maybe a little balsamic vinegar.
- These guys go great in a sandwich.
- You can serve them cold on a hot day.
- Don’t crowd the pan; frying peppers need room.
You can pan-fry a number of vegetables. Try this: lightly fry zucchini sticks, peppers, and fresh mushrooms individually in olive oil with long slivers of fresh garlic (maybe wash the pan before doing the mushrooms). Then put all together, season, toss, and serve.