Bell Pepper Antipasto

I made some impulse purchases at Costco this week. I went with my mom, mostly for the conversation, and left with $50 of crap. How does this happen?

Anyway, one of my purchases was a big old bag of bell peppers. I'm not a pepper fan usually, but these looked good.

I made antipasto for the first time with them. You could use these on pizza, with crackers and cheese, gulped down by the handful ... trust me, I'm not a bell lover but these are tasty. Just don't over cook.

Oh, and these were especially lovely on a little turkey sandwich I made on a pretzel slider bun (also spontaneously purchased at Costco).

Bell Pepper Antipasto

Ingredients:
3 bell peppers (I used one each of ref, yellow, and orange), seeded and chopped into thin strips
1.5 T. coconut oil (olive would be fine)
Salt and pepper
1 t. dried basil
1/2 t. dried oregano
1/2 t. garlic powder (or 2-3 garlic cloves, minced)
1.5 T. red wine vinegar

Heat a big pan over medium, add the coconut oil. When it's hot and melted, add the peppers, herbs and garlic powder, then salt and pepper to taste.

Sautée until peppers are just cooked. Turn off heat, stir in the vinegar.

Let peppers hang out, preferably at room temperature, for about an hour. Eat or cover and refrigerate to serve later.