From My Carolina Kitchen
4 bell peppers, preferable a combination of yellow, red, & orange
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon dried Mediterranean oregano
Sea salt and freshly ground black pepper to taste
Fresh oregano leaves for garnish
Cut the peppers in half lengthwise and remove the stems, seeds, and membranes. Slice into ¾-inch-wide strips. Cook the bell peppers in the olive oil in a skillet, covered, over low heat for about 8 minutes. Stir occasionally to prevent the peppers from browning. The peppers should have some crunch to them. Add the vinegar, sugar, dried oregano, salt and pepper, and stir. Cook another 2 to 3 minutes, uncovered. Remove to a platter and garnish with fresh oregano leaves if desired. Serve at room temperature.
Adapted from Cucina Fresca, Italian Food Simply Prepared by La Place & Kleiman- serves 4