Bruschetta. Pasta. Grilled chicken. Pizza. Sandwiches. Omelets. There’s no end to the uses for this crowd-pleasing relish. Packed into a pretty jar, it also makes a lovely summer hostess gift. I sometimes add a handful of lightly roasted, peeled garlic cloves and a strip of lemon zest to the finished mixture.
¼ cup olive oil
2 large onions, thinly sliced
1 large red bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
1 fresh rosemary sprig
1/3 cup oil cured black olives, pitted and halved
1 tablespoon balsamic or red wine vinegar
Heat oil in a heavy large skillet over medium low heat. Add onions, bell peppers and rosemary. Saute until onions and peppers are very tender, about 30 minutes. Mix in olives and vinegar. Season to taste with salt and pepper. Serve hot, warm or at room temperature.