Anne Willan

Poivrons Sautés

Sautéed Peppers

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Try to use at least two kinds of pepper for this colourful dish, which is excellent served cold as an appetizer with sardines, salami, or vegetable salads. Hot, it is good with grilled/broiled meats.

Ingredients

3 Tbsp olive oil

Method

Heat the oil in a frying pan and add the peppers, garlic, thyme, salt and pepper. Cook over a medium heat for 2–3 minutes, stirring to coat the peppers thoroughly with oil. Cover and cook over low heat for another 5–7 minutes or until tender. Taste for seasoning. Serve hot or at room temperature.