Serves 4
4 large bell peppers (a mixture of red, orange & yellow, but not green)
3 Tbl extra-virgin olive oil, divided
2 medium red onions, peeled & thinly sliced
1/4 tsp crushed red pepper flakes
1 Tbl fresh thyme leaves
2 Tbl capers, drained & rinsed
3 Tbl red wine vinegar
2 Tbl fresh oregano leaves
kosher salt & freshly ground black pepper, to taste
Slice the bell peppers into four quarters, lengthwise. Remove the stems and seeds, then slice out the white pithy membranes. Slice, again cutting lengthwise, into thick strips.
Heat a very large sauté pan over high heat for about a minutes. Add 2 Tbl olive oil, then heat for 1 minute longer. Add the sliced peppers, onions, crushed red pepper and thyme. Season with a two good pinches of salt and a good pinch of pepper. Sauté over high heat, stirring and tossing frequently, until the peppers are just turning tender, about 5 minutes.
Reduce the heat to medium. Add the capers and the remaining 1 Tbl olive oil. Cook, again stirring frequently, about 5 more minutes. Add the vinegar, then continue to cook until most of the liquid has evaporated, about 3-5 minutes. Mix well with a rubber spatula to coat the vegetables with the vinegar. Add the oregano leaves and toss well to combine. Taste, then season as needed with salt & pepper. Serve warm or room temperature.
