I've been into sweet peppers  lately - they're now pretty cheap in supers and farmer's markets,  red, yellow, orange, gorgeous as well as delicious with their bright green caps and vivid, shiny color - they look almost unreal. 

 

Halve and seed a few, cut into narrow strips (about 1/4") and sautee in olive oil until soft.  Sprinkle a little basalmic vinegar on them and cook a couple minutes until it carmelizes.  Then marinate peppers in a simple vinagrette of basalmic vinegar, olive oil, (ratio about 1/3 v. to 2/3 oil), a couple cloves of garlic put through press, salt and pepper. 

 

These are great by themselves as a relish or side dish, in pasta salads (A very simple one is penne, toasted pine nuts, the marinated peppers and some of the vinagrette, toss and chill). 

 

I keep the basalmic vinagrette on hand as staple btw - it's great to dip good crusty bread in, on all kinds of green salads.