From “Farmer John’s Cookbook: The Real Dirt on Vegetables” by John Peterson & Angelic Organics.
1/2 cup plus 1 Tbsp. Extra Virgin Olive Oil (divided)
4 sweet red and/or yellow bell peppers, thinly sliced
1/4 cup lemon juice (from 1 large lemon)
2 Tbsp. minced parsley
1 tsp. ground cumin
1 tsp. honey (optional)
1 clove garlic, minced (optionsl)
1/4 cup finely chopped sweet onion
1/2 tsp. salt
Black pepper, freshly ground
1. In a large skillet, sauté peppers in I Tbsp heated olive oil. Let cook for 3 minutes, tossing occasionally, until slightly soft. Let cool.
2. Combine 1/2 cup oil, lemon juice, parsley, cumin, honey, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously to combine.
3. Toss the peppers and onions with the vinaigrette in a large bowl. Add the salt and season with pepper to taste. Cover; refrigerate for 1 hour.