Roasted Pepper Pepperonatta

  • 4 red or yellow roasted peppers, peeled and sliced
  • 1 large onion, sliced
  • 4 cloves garlic, sliced
  • 1 tsp fresh thyme
  • 1-2 Tbsp balsamic vinegar
  • 1/2 lemon
  • Olive oil
  • Kosher salt and fresh cracked black pepper

In a heavy-bottomed skillet over medium heat, cook the onion in 3-4 Tbsp of olive oil until very soft and fragrant. Add the garlic and thyme and cook another 5-6 minutes. Add the roasted peppers and a tablespoon of the vinegar. Let the mixture come up to a boil. Taste for seasoning; adjust with salt and pepper and the remaining vinegar if needed. Finish with a squeeze of lemon.