Oregano and Marjoram:
An Herb Society of America Guide to the Genus Origanum
Recipes
Italian-Style Sautéed Peppers
Colorful, as well as flavorful, there are many variations of peperonata. It is often served as an appetizer in Italy--it can be hot or at room temperature--or tossed with pasta. Serve it with crusty bread and cheese, and perhaps some imported olives.
4 large sweet bell peppers: 1 red, 1 orange, 1 yellow, and 1 green
3-4 tablespoons olive oil
1 medium onion, sliced lengthwise in ¼-inch slivers
4 garlic cloves, slivered
1 large tomato, diced, optional
About 1 tablespoon each: fresh oregano and marjoram
Salt and freshly ground pepper
Wash the peppers, stem and seed them, and remove any large ribs. Cut them lengthwise into 3/8-inch strips.
Heat the olive oil in a skillet. Sauté the peppers over medium heat, stirring occasionally, for about 5 minutes. Add the onion and garlic to the pan and cook for about 5 minutes.
If you are using the tomato, add it to the pan. Cook for about 3 minutes, stirring occasionally.
Add the oregano and/or marjoram and season with salt and pepper. Lower the heat, stir the ingredients, cover the pan and cook for about 10 minutes, or a few minutes longer. Serve hot or at room temperature.
Serves 4-6
Recipe © Susan Belsinger
Next recipe: Pantry Pate with Cannellini Beans, Dijon and Green Peppercorns