Piperade Salad with Olives

• 1/3 cup extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1 large red onion, halved, sliced
• 2 large red bell peppers, cut into/2-inch-wide strips
• 1 large yellow bell pepper, cut into 1/2-inch-wide strips
• 1 large green bell pepper, cut into 1/2-inch-wide strips
• 2 tablespoons Sherry wine vinegar
• 1/2 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives

1. Heat olive oil in heavy large skillet over medium-high heat.
2. Add sliced garlic and stir 30 seconds.
3. Add red onion slices and saute until beginning to soften, about 5 minutes.
4. Add all peppers and saute until crisp-tender, about 7 minutes.
5. Stir in Sherry wine vinegar, then olives.
6. Season salad generously with salt and pepper.
7. Cool completely.
8. (Can be made 1 day ahead.
9. Cover and refrigerate.
10. Bring to room temperature before serving.)

extravirgin olive oil, garlic, red onion, red bell peppers, yellow bell pepper, green bell pepper, sherry wine vinegar, olives

Taken from www.epicurious.com/recipes/food/views/piperade-salad-with-olives-106945 (may not work)