Makes 6 servings. Difficulty
3 red bell peppers 3 yellow bell peppers 1/2 cup balsamic vinegar 1 Tablespoon brown sutar 1/4 cup extra-virgin olive oil 1 Tablespoon fresh basil, chopped 2 Tablespoons Italian parsley, chopped Salt and freshly ground black pepper to taste
Remove the stems and seeds from the peppers. Cut the peppers lengthwise into 1/2-inch strips. Place the peppers in a large skillet with the balsamic vinegar, brown sugar and a good pinch of salt. Cook over medium low heat, stirring occasionally, until the peppers have softened but still retain their shape, about 10 minutes. Remove the peppers from the pan with a slotted spoon. Do not discard the cooking juices.
Increase the heat under the skillet to medium high. Let the pepper juices reduce slightly. Add the olive oil, basil and parsley, and cook for about 1 minute. Pour mixture over the peppers. Adjust seasonings to taste with salt and freshly ground black pepper. Let stand for 15 minutes, stirring occasionally, before serving.