Pepperonata
Ingredients
- 5 Tbsp olive oil
- 1 onion sliced
- 3 bell peppers halved then cut into 1cm slices
- 1 garlic cloves sliced
- 1 1/2 medium tomatoes roughly chopped
- 1 1/2 tsp balsamic vinegar
- 1/4 cup black olives
- 1 Tbsp Oregano
- salt & pepper to taste
- 1 pinch red pepper flakes optional
- fresh basil leaves for garnish
Instructions
- Heat oil in a large saucepan over medium heat. Add onion and cook for 4 minutes or until softened.
- Add peppers and garlic, and cook, stirring occasionally, 10 minutes or until peppers are softened a bit.
- Add tomatoes, balsamic vinegar and olives. Cook 8 minutes or until tomatoes begin to break down
- Stir in oregano and red pepper flakes, and season with salt and pepper. Garnish with basil & serve over crusty bread, brushcetta, creamy polenta, tossed with your favorite pasta, or even topped on a protein.
Notes
You can use bell peppers, sweet mini peppers, or both for this dish. Cherry tomatoes are also another option for more color.
Make it your own! Add capers, honey, a splash of citrus, or other veggies you have on hand. Carrots, peas, celery,eggplants, or squash can be fun additions to Pepperonata that provide a unique twist.
Recipe adapted from Feast magazine.
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