Colorful, spicy, absolutely delicious. Soaking vegetables in cold water seems to bring out the natural sugars in vegetables and increases their already good flavors. If you are worried about losing essential vitamins in the soaking process, remember that vegetables full of color and taste have retained almost all nutrition they had originally.

8 lg. sweet peppers (yellow, green, red), sliced into 1/2" strips
2 lg. red onions, diced
2 lg. cloves garlic, minced
1/3 c. olive oil
Salt
Freshly ground black pepper
1/2 tsp. hot red pepper flakes
1/3 c. capers, drained
1/4 c. Italian flat leaf parsley, chopped

Soak pepper slices in cold water for 30 minutes. Heat oil in 12" to 14" sauteuse or skillet until warm. Add onions and garlic and cook gently over low heat 20 minutes until softened. Drain peppers, add to pan with salt, pepper and red pepper flakes, raise heat, and saute 5 minutes. Cover pan and cook 15 minutes on low heat until peppers are cooked but still fairly firm. Stir now and then. Rinse capers under cold tap water, add to peppers and cook a few minutes to blend flavors. Serve, garnished with a sprinkling of chopped parsley.