4 sweet bell peppers, preferable a combination of yellow, red and orange. (I used yellow, red and green.)
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon dried Mediterranean oregano
sea salt and freshly ground black pepper to taste
Cut the peppers lengthwise and remove the steams, seeds and membranes. Slice into 3/4 - inch wide strips.
Cook the peppers in the olive oil in a skillet, covered, over low heat, for about 8 minutes. Stir occasionally to prevent the peppers from browning.
The peppers should have some crunch to them. Add vinegar, sugar, dried oregano, salt and pepper. Stir and cook another 2-3 minutes, uncovered. Serve at room temperature.
