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WebMD Recipe from

Prep: 15 minutes | Cook: 10 minutes | Total Time: 25 minutes
  • 1/3 cup
    olive oil
  • 6 cloves
    garlic, crushed or thinly sliced
  • 1 small
    onion, thinly sliced lengthwise
  • red bell pepper, cored, seeded, and cut lengthwise into 1/4-inch-wide strips
  • yellow bell pepper, cored, seeded, and cut lengthwise into 1/4-inch-wide strips
  • ripe tomatoes, cored and cut into rough 3/4-inch cubes
    kosher salt
    piment d'Espelette
  1. Heat a large sauté pan over medium-high until hot. Add the olive oil and warm it until it ripples. Add the onion, bell peppers, garlic, and tomatoes and cook, stirring occasionally, for about 10 minutes, or until the vegetables have softened and have begun to color. Remove from the heat and let cool.
  2. Season to taste with salt and piment d'Espelette before using, and then use immediately, or store in a tightly covered container in the refrigerator for up to 5 days.
Nutritional Information

Makes: 5 servings
  • Calories165
  • Carbohydrates9.5 g
    • Dietary fiber2.4 g
  • Cholesterol0 mg
  • Fat14.2 g
    • Saturated fat2.0 g
  • Sodium243 mg
  • Protein2 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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