Bell Pepper Saute


  • 3 T EVOO
  • 2 red bell peppers
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • Salt
  • 2 T Balsamic Vinegar
  • 2 T chopped fresh basil or 1 tsp. dried basil
  • 1 T chopped fresh parsley
  • 1 garlic clove, minced


  • Cut peppers in ¼” strips.
  • Heat EVOO in large skillet over high heat until very hot.
  • Add peppers and sauté until they begin to color in some places.
  • Reduce heat and season with salt to taste.
  • Cover pan and cook 10 minutes, or until peppers are softened.
  • Increase heat and add Balsamic Vinegar.
  • Stir and toss peppers until Balsamic Vinegar is evaporated.
  • Remove from heat.
  • Stir in basil, parsley, and garlic.

F. Oliver’s Oil and Vinegar recommendations:

  • Classic White Balsamic Vinegar and Fresh Pressed Meyer Lemon EVOO
  • Sunny Pineapple Balsamic Vinegar and Smoky Chipotle or Tunisian Harissa EVOO
  • Lemon Bouquet Balsamic Vinegar and Cilantro with Golden Roasted Onions EVOO
  • Felix Oliver’s Special Reserve Balsamic Vinegar and Fresh Bright Basil or Tuscan Garden EVOO
  • Aromatic Oregano Balsamic Vinegar and Fresh Bright Basil or Heady Garlic EVOO