The defining taste of this pepper salad side dish recipe is the bold addition of vinegar and sugar that give it the pop of sweet and sour that's so common in Sicilian cooking. Serve with grilled or roasted chicken and a mixed green salad. Source: EatingWell Magazine, July/August 2015

EatingWell Test Kitchen
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Ingredients

Directions

  • Heat oil in a large skillet or pot over medium-high heat. Add peppers; cook, stirring often, for 5 minutes. Add garlic and wine (or water); cook, stirring occasionally, until almost tender, 3 to 5 minutes more. Add vinegar, sugar and salt; cook, stirring, for 1 minute. Remove from heat. Gently stir in currants and pine nuts. Sprinkle with parsley just before serving.

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Tips

Make Ahead Tip: Hold at room temperature for up to 2 hours or refrigerate for up to 1 day; bring to room temperature before serving.

Nutrition Facts

142 calories; 9.4 g total fat; 1 g saturated fat; 112 mg sodium. 294 mg potassium; 13.8 g carbohydrates; 2.8 g fiber; 10 g sugar; 2.2 g protein; 1582 IU vitamin a iu; 83 mg vitamin c; 33 mcg folate; 20 mg calcium; 1 mg iron; 29 mg magnesium; 2 g added sugar;