Pepper Stew With Toast: Peperonata Con Bruschetta - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 sweet red pepper, cored, seeded, and cut into 1/2-inch dice
1 yellow sweet pepper, cored, seeded, and cut into 1/2-inch dice
2 tablespoons sherry wine vinegar
1 red onion, sliced & cut into 1/2-inch dice
salt, to taste
fresh ground black pepper, to taste
red pepper flakes, sprinkling
2 tablespoons minced garlic
6 slices Italian bread

Preparation

Preheat the grill or broiler.
In a 12 to 14 inch saute pan, heat 2 tablespoons olive oil over high heat until almost smoking.
Add the peppers and onion and saute over high heat 4 minutes, until browned at the edges and softened.
Add the sherry vinegar, garlic, salt, & peppers to taste, reduce the heat to medium, and continue to cook for 5-7 minutes, until peppers & onions are tender.
Adjust the seasoning and set aside to cool.
Grill each slice of bread on both sides until crusty and browned.
Then top with peperonata and serve.
Enjoy!