Because various bell peppers are sold year round, you can make and serve this colorful salad either warm, room temp, or cold. Leftovers are perfect on sandwich meats.

2 Tbsp. extra virgin olive oil
1 medium onion, peeled and sliced thinly
4 bell peppers, any colors you wish, cut into circles
1 tsp. kosher salt
2 tsp. minced garlic

In a large, wide skillet put the oil in and heat over medium heat. Add the onion and saute for about 3 minutes. Turn heat to high, add the sliced peppers, salt and garlic. Heat over high for 1 minute then turn the heat to medium and saute for about 5 minutes more, mixing and flipping around while cooking.