Peperonata

Peperonata

Peperonata is a traditional Italian dish made with sautéed bell peppers, onions, tomatoes, garlic, and herbs. The vegetables are cooked until soft and caramelized, creating a sweet-and-sour flavor. It can be served warm or at room temperature as a side dish, topping for meats, or in sandwiches.

Peperonata

Ingredients

• ¼ cup olive oil

• 3 red peppers, sliced

• 3 yellow peppers, sliced

• 3 orange peppers, sliced

• 1 large onion, thinly sliced

• 4 cloves garlic, minced

• 1 tablespoon dried oregano

• 1 tablespoon sugar

• 4 Roma tomatoes, sliced thin

• Salt and pepper to taste

• ½ cup fresh basil leaves, torn

• Juice of one lemon

Method

1. Start by washing and slicing the red, yellow, and orange peppers into strips. Thinly slice the onion and mince the garlic.

2. In a large skillet or sauté pan, heat the olive oil over medium heat.

3. Add the sliced onion to the pan and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another minute, being careful not to let it burn.

4. Add the sliced peppers to the skillet. Stir well and cook for about 10-15 minutes, or until the peppers are softened and start to caramelize.

5. Stir in the dried oregano and sugar. Add thinly sliced Roma tomatoes. Season with salt and pepper to taste. Allow the mixture to cook for another 10 minutes, stirring occasionally.

6. Once the mixture is cooked down and the peppers are tender, remove it from the heat. Stir in the torn basil leaves and the juice of one lemon for brightness.

7. You can serve peperonata warm or at room temperature. It makes a great side dish, topping for grilled meat, or even as a filling for sandwiches.

Mediterranean Blend Seasonings

Buy Now