Sautéed Spicy Peppers with Marjoram Vinaigrette

This is a tasty variation of simply cooked peppers and onions dressed with a vinaigrette: the inclusion of jalapeños adds heat and the balsamic vinegar in the dressing keeps it on the sweet side.

I didn't have all of the different colours of sweet peppers called for and didn't know what Italian frying peppers were (described as banana-shaped....but sweet or hot?) so used only the red peppers I had on hand. A 1/2 recipe of the dressing was enough to flavour the vegetables.

I made it primarily as a component for this fish dish, but it was delicious as an omelette filling as well.