Peperoni in Padella {Pan-Fried Peppers}

Peppers are September’s vegetable. Like the month itself, they balance between two seasons, ready to take from summer into fall. Their colors—red, yellow, purple, green—belong to both seasons and so does their flavor—bright and sharp or, with a little taming by flame, sweet and mellow. There’s still time to grill them, if you like, but then again you could take it inside and fry them instead.

PEPERONI IN PADELLA {Pan-Fried Peppers}
Makes 4 servings

Ingredients
3 tablespoons extra-virgin olive oil
1 clove garlic, sliced paper-thin
About 1 pound mixed peppers—red, yellow, purple—including 1 or 2 mildly hot ones, if you like, trimmed, seeds and pith removed, cut into thick strips
1 red onion, halved and cut into thin slices
Fine sea salt
A few leaves fresh basil, torn into pieces
A few drops of balsamic vinegar (optional)

Instructions
1. Put the olive oil and garlic into a large skillet and place over medium-low heat. Cook, stirring frequently, until the garlic begins to soften but is not browned, about 5 minutes. Add the peppers and onion and toss to combine the vegetables with the oil. Season with a little salt. Raise the heat to medium and cook, stirring from time to time, for about 20 minutes, until the peppers and onions are tender (but not mushy) and browned in spots.

2. Remove from the heat and stir in the basil. Finish with a few drops of balsamic vineager, if you like.