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Peperonata (Cori) |  Vegetable Day

Serves 4 to 6

Ingredients
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  • spray of PAM
  • 2 red bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
  • 2 yellow bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
  • 2 orange or green bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
  • 1 large onion, sliced into half-moons
  • 4 garlic cloves, sliced thin
  • 1 tablespoon dried oregano
  • 1 tablespoon Splenda
  • 4-5 Roma or other plum tomatoes, seeded and diced
  • salt and pepper to taste
  • 1/2 cup fresh basil, leaves torn roughly
  • lemon juice
Directions
  • spray large sauté pan with Pam and put on medium high heat
  • when the pan is almost smoking, add the onions
  • sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to color
  • add the peppers and stir well to combine with the onions
  • sauté for 4-5 minutes, stirring often. The peppers should be al dente-cooked, but with a little crunch left in them
  • add the garlic, and sauté another 1-2 minutes. Sprinkle a little more salt over everything and add the Splenda and dried oregano
  • cook 1 minute & add the diced tomatoes, and cook just one minute further
  • turn off the heat and mix in the torn basil
  • grind some black pepper over everything
  • right before serving squeeze a little lemon juice over the dish
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