INGREDIENTS

1. 2tablespoonscanola oilor olive oil
2. 1red sweet bell pepper
3. 1green sweet pepper
4. 1yellow sweet bell pepper
5. 2clovesfresh garlic, smashed
6. 1/4teaspoonkosher salt

DIRECTIONS

1. If you can not find 3 different colors of peppers, use what you can find, as long as they’re sweet peppers.
2. Wash and remove the core and seeds from peppers; slice peppers lengthwise into 1/2″ wide strips; if you cut them too narrow, they’ll go limp before they brown.
3. Heat a large heavy bottomed pot for several minutes over high heat; (I use my dutch oven).
4. Add oil, swirl to coat bottom of pot.
5. Add garlic, then peppers.
6. Keep the heat high and stir frequently with a wooden spoon-a spatter-screen is helpful to keep oil contained while it cooks- it should sizzle and snap as it cooks or the heat is too low.
7. You want the peppers’ skins to get brown patches;cook until tender-crisp.
8. Sprinkle with salt, stir and serve.