This divine combination of sweet red capsicums and red onions goes well with lamb, and leftovers add something special to an ordinary sandwich.
Altered ingredient amounts. Absolutely lovely! my husband loved it with some fresh foccacia bread. So easy and yummy. I used only oil, though, no butter and added some thyme as had no basil. I also added some balsamic vinegar instead of wine. Definetely one to make again and again. Thanks so much! - 29 Sep 2008
This is wonderful!! I have made this dish at least 4 times since I got a new pan for Christmas. I can not believe the flavours. I have served this with sausage in sandwiches, and with chicken and pork chops. Its a wonder there's any left, I pick onions out of the pan while they're cooking! I have used a little balsamic vinegar instead of wine, also a little chicken stock if I need a little more moisture. Experiment with your herbs - this is very adaptable. - 29 Sep 2008
Something else. Cooked only about 15 min after adding wine so capsicums still had some body...would be too mushy if cooked for 30 min. Wonderful flavour. - 29 Sep 2008