Onions, Peppers

Red Peppers & Onions Agrodolce

Return to This Week’s Menu

Red Peppers & Onions Agrodolce

Serves 4  | Prep Time: 20-25 minutes | Cook Time: 20 minutes

 This is a great and simple sauté of vegetables. Serve with any meat or protein or on top of some brown rice with some hard cooked eggs for a quick vegetarian meal. I served over some roast chicken.


  •  1 handful dried currants (sub raisins, but currants look cooler)
  • 1 tablespoon capers, drained
  • 1 pinch red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1/4 cup (60g) extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 onion, peeled and sliced
  • 1-2 tablespoons tomato paste
  • 2 large red bell peppers, trimmed, cored and sliced

Chef Tips

To sauté is to cook food quickly in a small amount of fat over relatively high heat, while tossing the food to keep from sticking and burning.


Step 1

Stir together the currants, capers, red pepper flakes, red wine vinegar and two tablespoons extra virgin olive oil. This is the ‘agrodolce’ that will make the final vegetables delicious.

Step 2

Heat the remaining olive oil in a large skillet over medium-high heat. Add onions (and a pinch of salt) and sauté until tender. Add in tomato paste and cook for about 1 minute. Add in the bell peppers and sauté for about 2 minutes, stirring often. If your pan isn’t big enough simply remove the onion mixture and add back in once the peppers looked cooked. Add the currant/caper mixture and cook until the peppers are tender; about 5 minutes.