Ingredients
1 tablespoon extra-virgin olive oil
1 medium red onion, halved and thinly sliced
Coarse salt and ground pepper
3 sweet bell peppers (any color), cut into thin slices
1 hot red chile (optional), sliced
3 tablespoons red-wine vinegar
2 tablespoons fresh oregano leaves
Preparation
In a large skillet, heat olive oil over medium-high. Add onion; season with salt and pepper. Cook, stirring often, until onion softens, 3 minutes. Add bell peppers and chile, if using, and toss to combine. Season with salt and pepper; add vinegar. Stir to combine, cover, and cook until peppers soften slightly, 3 minutes. Toss with oregano.
