Recipe #6048
Mini-Pepper Compote
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 6 min |
| Total: | 31 min |
6 to 8
servings
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Christmas magazine |
Wine & food pairing
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Recipe ingredients
- 2 shallots, thinly sliced
- 1/3 cup (80 mL) Irresistibles extra-virgin olive oil
- 2 lb. (900 g) mini bell peppers, assorted colours (previously roasted), cut into strips
- 1/3 cup (80 mL) sundried tomatoes in oil, chopped
- ¼ cup (60 mL) Kalamata olives, pitted and chopped
- ¼ cup (60 mL) green olives, pitted and chopped
- 2 Tbsp. (30 mL) Irresistibles capers
- 3 anchovies, chopped (optional)
- 1 Tbsp. (15 mL) Irresistibles balsamic vinegar
- ½ cup (125 mL) fresh basil, chopped
Preparation
In a frying pan over medium heat, sauté the shallots in a small amount of olive oil for 3 to 4 minutes.
Add the peppers, sundried tomatoes, olives, capers and anchovies (if using).
Stir and cook for 2 minutes.
Season and allow to cool.
Incorporate the remaining olive oil, balsamic vinegar and basil.
Suggestion
Serve with Irresistibles fougasse or ciabatta baguette bread* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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