Summer is the perfect time to make the luscious Spanish classic, piperade, when peppers of all colors are abundant and for a short time, relatively inexpensive. This is a great partner for most any sort of pasta dish, hot or cold, or to serve alongside a summertime sandwich. Use leftovers to fill fajitas.

Serves: 4 to 6

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium red bell peppers, cut into 2-inch strips
• 2 medium green bell pepper, cut into 2-inch strips
• 2 medium yellow bell pepper, cut into 2-inch strips
• 1/4 cup dry white wine
• 1/4 cup sun-dried tomatoes, (oil-cured or not) cut into strips
• 2 medium firm, ripe tomatoes
• 2 to 3 tablespoons minced fresh parsley, optional
• Salt and freshly ground pepper to taste

Heat the oil in a large skillet. Add the onion and sauté over medium heat until it is translucent.

Add the garlic, bell peppers, wine and dried tomatoes. Stir in 1/4 cup water and bring to a simmer. Cook, covered, over medium-low heat until the peppers are tender but not overdone, about 8 minutes.

Stir in the tomatoes and continue to cook, uncovered, just until they have lost their raw quality, about 3 to 4 minutes. Add the optional parsley and season to taste with salt and pepper. Serve at once.

Click here for more recipes using bell peppers. ^[1]