Peperonata Topping for Crostini
From Holiday Baking 1006 by Canadian Living
1 tbsps. extra virgin olive oil
1 large onionm thinly sliced
1 large sweet red pepper, thinly sliced
1 large sweet yellow or orange pepper, thinly sliced
1/2 sodium-reduced stock or vegetable stock
2 tbsps balsamic or red wine vinegar
1/4 tsp each salt and pepper
4 tsps finely chopped fresh parsley
In skillet, heat oil over medium heat, fry onion and red and yellow peppers, stirring often, until very tender, 30 minutes.
Add stock, vinegar, salt and pepper; boil until no liquid remains, about 5 minutes. Let cool for 5 minutes. Stir in parsley.
(Make ahead: Let cool; refrigerate in airtight container for up to 24 hours. Reheat to serve.)
Makes 1 1/2 cups.
From Holiday Baking 1006 by Canadian Living
1 tbsps. extra virgin olive oil
1 large onionm thinly sliced
1 large sweet red pepper, thinly sliced
1 large sweet yellow or orange pepper, thinly sliced
1/2 sodium-reduced stock or vegetable stock
2 tbsps balsamic or red wine vinegar
1/4 tsp each salt and pepper
4 tsps finely chopped fresh parsley
In skillet, heat oil over medium heat, fry onion and red and yellow peppers, stirring often, until very tender, 30 minutes.
Add stock, vinegar, salt and pepper; boil until no liquid remains, about 5 minutes. Let cool for 5 minutes. Stir in parsley.
(Make ahead: Let cool; refrigerate in airtight container for up to 24 hours. Reheat to serve.)
Makes 1 1/2 cups.