Ingredients:
- 3 T. Olive Tap Sorrento Lemon Olive Oil
- 1 onion, cut into wedges
- 2 red bell peppers, thickly sliced
- 2 yellow bell peppers, thickly sliced
- 2 large zucchini, sliced
- 2 cloves garlic, sliced
- 1 T. Olive Tap Fig Balsamic Vinegar
- 3/4 oz. anchovy paste
- 1/4 C. pitted Kalamata olives, halved
- Salt & pepper
- 1 T. fresh basil
Directions:
Heat Sorrento Lemon Olive Oil in a skillet. Add onion, peppers, zucchini, and garlic. Pan-fry gently for 20 minutes. Add Fig Balsamic Vinegar, anchovy paste, olives, and seasoning to taste. Mix and leave to cool. Sprinkle salad with basil.
Serve with garlic bread.
Buon appetito,
Martha & Mario
Courtesy of Martha Lieberman
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