Peperonata

My son’s favourite two vegetables combined in one scrumptious dish. Simple and easy as 1,2,3. It makes a great antipasto served with bruschetta.


Ingredients

  • ⅓ cup extra-virgin olive oil
  • 4 assorted red, yellow, and orange bell peppers, cored, seeded, and cut into ¼” strips
  • 4 cloves garlic, thinly sliced crosswise
  • ½ medium white onion, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tbsp. red wine vinegar

Directions

  1. Heat oil in a 4-qt. saucepan over medium-high heat.
  2. Add peppers, garlic, onions, and ½ cup water and season with salt and pepper.
  3. Cook, partially covered and stirring occasionally, until peppers are soft, about 1 hour.
  4. Stir in vinegar and transfer to a serving bowl.

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