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Pepper Stew With Toast: Peperonata Con Bruschetta

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“An easy recipe. It was originally courtesy of Mario Batali, 2002. However, I have changed it around a bit and I like it better this way! Hope you will try it and like it too.”
READY IN:
20mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the grill or broiler.
  2. In a 12 to 14 inch saute pan, heat 2 tablespoons olive oil over high heat until almost smoking.
  3. Add the peppers and onion and saute over high heat 4 minutes, until browned at the edges and softened.
  4. Add the sherry vinegar, garlic, salt, & peppers to taste, reduce the heat to medium, and continue to cook for 5-7 minutes, until peppers & onions are tender.
  5. Adjust the seasoning and set aside to cool.
  6. Grill each slice of bread on both sides until crusty and browned.
  7. Then top with peperonata and serve.
  8. Enjoy!

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