- 3 pounds (about 7) bell peppers, a combination of red, yellow and/or orange
- 1/4 cup olive oil
- 1/2 cup red wine vinegar
- 2 tablespoons sugar
- Cut peppers lengthwise into 1/2 inch thick strips.
- Heat olive oil in a large heavy skillet over medium heat and add peppers and 1/2 teaspoon salt. Cook, stirring, until wilted, 10 to 15 minutes.
- Add vinegar, sugar, and 1/2 teaspoon salt and cook, stirring occasionally, until peppers are tender and most of liquid has evaporated leaving an emulsified sauce, 10 to 15 minutes. Serve warm or at room temperature.