This traditional recipe from Europe's Basque Country turns sweet bell peppers into a vibrant condiment that can top everything from grilled meat and fish to morning omelets.
3 Tbsp. extra-virgin olive oil
2 red bell peppers, stemmed, seeded, and sliced into 1/4 inch strips
2 yellow bell peppers, stemmed, seeded, and sliced into 1/4 inch strips
1 large onion, halved and sliced thin
Salt and pepper
2 garlic cloves, minced
2 tsp. minced fresh thyme
3 tomatoes, chopped coarse
1 bay leaf