Pepper Stew With Toast - {Peperonata Con Bruschetta}

Recipe Ingredients

5 tablespoons	75ml	Extra-virgin olive oil - divided
1		Sweet red bell pepper - cored, seeded,
		And cut into 1/2" dice
1		Sweet yellow pepper - cored, seeded,
		And cut into 1/2" dice
2 tablespoons	30ml	Sherry vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Bread, 1" thick

Recipe Instructions

In a 12 to 14-inch saute pan, heat 2 tablespoons olive oil over high heat until almost smoking.

Add the peppers and saute over high heat 4 minutes, until browned at the edges and softened. Add the sherry vinegar and salt and pepper, to taste, reduce the heat to medium, and continue to cook for 5 to 7 minutes, until peppers are tender. Adjust seasoning and set aside to cool.

Preheat the grill or broiler. Grill each slice of bread on both sides until crusty and browned, then top with peperonata and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E03) - from the TV FOOD NETWORK

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