Mixed Sweet Pepper & Onion Ragout
This versatile ragout of vegetables can be served hot, with crusty bread, as a side dish; or cold, sparked with lemon juice, as an appetizer salad. You could also double the recipe and sprinkle it with crumbled goat cheese for a satisfying meatless main course.
2 tablespoons olive oil
1 pound onions, cut lengthwise into 1/2-inch-thick wedges
3 large bell peppers (preferably 1 red, 1 yellow, 1 green), cut lengthwise into 1/2-inch-wide strips
1/4 cup dark or golden raisins
1 teaspoon brown sugar
1 cup dry red wine
1/2 teaspoon salt
Freshly ground black pepper, to taste
Dash of red wine vinegar
1 In a large nonstick skillet, heat the oil over medium heat. Add the onions and cook until translucent, about 5 minutes.
2 Stir in the bell peppers, raisins, sugar, and wine, and bring to a boil over high heat. Reduce the heat to low and cook, uncovered, until the mixture is soft and the wine is reduced to a syruplike consistency, 45 minutes to 1 hour.
3 Remove the skillet from the heat. Season with the salt and pepper and a dash of vinegar. Serve hot or chilled.
Makes 4 servings.
Per serving: 214 calories, 7.2g total fat (1g saturated), 0mg cholesterol, 4.9g dietary fiber, 28g carbohydrate, 2.9g protein, 301mg sodium.