1/2 teaspoon of olive oil 1 cup of diced green bell pepper 1 cup of diced red bell pepper 1 cup of diced yellow bell pepper 2 tablespoons of capers 1 garlic clove, minced 3 tablespoons of finely-chopped fresh basil 2 tablespoons of red wine vinegar 1/2 teaspoon of dried thyme 1/2 teaspoon of freshly-ground black pepper 1/4 teaspoon of chopped fresh rosemary
Heat oil in a large skillet. Add peppers, capers and garlic; sauté until tender. Remove from heat; stir in basil and vinegar. Before serving add thyme and pepper.
Excellent as a topping for grilled fish. Also is excellent over grilled vegetables or as a dip for pita bread triangles.
