Summer is the prefect 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 almost any sort of pasta or grain dish, hot or cold, or to serve alongside a summertime sandwich. Use leftovers in wraps.

　　

Ingredients

4 to 6 servings

　　2 tablespoons olive oil

　　1 medium onion, quartered and thinly sliced

　　2 garlic cloves, minced

　　2 medium red bell peppers, cut into narrow strips

　　2 medium green bell peppers, cut to match red pepper

　　2 medium yellow bell peppers, cut to match red pepper

　　1/4 cup dry white wine

　　1/4 cup oil-packed sun-dried tomatoes, cut into strips

　　2 medium tomatoes

　　2 to 3 tablespoons minced fresh parsley, optional

　　Salt and freshly ground pepper to taste

　　

Step 1

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

　　

Step 2

Add the garlic, bell peppers, wine, and sun-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.

　　

Step 3

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

　　

nutrition information

Step 4

Calories: 150

　　

Step 5

Total Fat: 9g

　　

Step 6

Protein: 2g

　　

Step 7

Carbohydrates: 15g

　　

Step 8

Fiber: 4g

　　

Step 9

Sodium: 50mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).