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The Ingredients:
Serves 8- ¼ cup extra-virgin olive oil
- 4 garlic cloves, peeled and cut in half
- 2 red bell peppers, sliced into ½-inch strips
- 2 yellow bell peppers, sliced into ½-inch strips
- 2 orange bell peppers, sliced into ½-inch strips
- 1½ tsp. fennel seeds
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- ½ tsp. red-pepper flakes, optional
Place a wide, heavy-bottomed pan over high heat. When the pan is hot, add the olive oil and garlic. Cook, stirring occasionally, until garlic just starts to turn golden, about 2 minutes. Add the peppers and cook, stirring occasionally, for 7 minutes. Add the fennel seeds, salt and black pepper, and cook, stirring often and scraping up seeds from the bottom, until the peppers are softened but not mushy, about 7 more minutes. Sprinkle with red-pepper flakes, if desired, and serve, warning your guests to pick out the garlic cloves.
