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




Ingredient Checklist


Instructions Checklist
  • 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.



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

3/4 cup
142 calories; protein 2.2g; carbohydrates 13.8g; dietary fiber 2.8g; sugars 10.2g; fat 9.4g; saturated fat 1g; vitamin a iu 1582.3IU; vitamin c 82.9mg; folate 33.2mcg; calcium 20mg; iron 1mg; magnesium 29.1mg; potassium 294.2mg; sodium 112.2mg; thiamin 0.1mg; added sugar 2g.

1 vegetable, 1/2 fruit, 2 fat