This dish is perfect for the winter months. It’s a great accompaniment for grilled meat, fish and chicken. I also like to serve it as part of tapas and it’s so tasty with crusty sourdough or even combined with patatas bravas.
Add yellow pepper to the red peppers for extra colour and add rosemary if you don’t have thyme. Something magical happens to the ingredients as they stew together in the olive oil. Keep the heat very gentle to allow the vegetables to almost wilt and absorb all the flavour of the olive oil and each other.
I like to use quite a bit of garlic – I simply love the depth it adds to any and all dishes. If you’re not a huge fan of garlic, simply use less. But I think the garlic makes this dish quite spectacular, so give it at least one try before cutting down on the garlic.