Pepper and Onion Confit

This stew of succulent sweet peppers and onions could easily prove to be one of the most useful items in a summer pantry. It can be eaten by itself as a vegetable, but it also easily finds its way into other dishes—pastas, omelets, or tarts or on bread or pizza dough. Cold, tossed with capers and sprinkled with balsamic vinegar and garnished with some fresh basil leaves, it makes a refreshing little appetizer or salad on a hot evening.

All summer herbs taste wonderful with peppers,