Ball Pepper Vegetables
Rinse and trim the bell peppers, cut in half, remove the seeds and ribs and cut into strips.
Halve the rosemary sprig.
Peel the onion and cut into rings.
Separate the garlic but do not peel.
Sauté the onion rings with the garlic in some olive oil. Add the bell peppers and rosemary and cook briefly while stirring. Shower with the granulated broth, pour in the wine and season with salt and pepper. Cover and simmer for about 7 minutes, then let the liquid evaporate over high heat.