Use these colorful, versatile peppers to top crostini, on a sandwich or as a condiment on fish or chicken. Reader Maggie Poppa from Yorkshire, England, contributed the recipe.

Makes 12 servings, 1/4 cup each

ACTIVE TIME: 15 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

2 tablespoons extra-virgin olive oil
2 medium onions, chopped
6 red, yellow and/or orange bell peppers, seeded and cut into 2-inch slivers
1 teaspoon dried oregano
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Heat oil in a large nonstick skillet over medium heat. Add onions and cook, stirring often, until softened, 3 to 5 minutes. Add peppers; cook, stirring occasionally, until softened, 7 to 10 minutes. Stir in oregano, salt and pepper; cover. Cook, stirring occasionally and adjusting the heat as necessary so the mixture doesn't burn, until the peppers are very tender, 15 to 20 minutes. Serve warm or at room temperature.

NUTRITION INFORMATION: Per serving: 47 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 6 g carbohydrate; 1 g protein; 1g fiber; 51 mg sodium.

Nutrition bonus: Vitamin C (190% daily value), Vitamin A (20% dv).

1/2 Carbohydrate Serving

MAKE AHEAD TIP: Cover and refrigerate for up to 4 days.