Peperonata Recipe
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Bell pepper strips mixed in with olives, tomatoes and seasoning, to be stored in an airtight container. Serve with focaccia bread.
- Total Cook Time 55 mins
- Prep Time 10 mins
- Cook Time 45 mins
- Recipe Servings4
- Easy
Ingredients of Peperonata
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- A few black olives
- 1 medium diced tomato
- 2 Tbsp olive oil
- Salt and pepper to taste
- 1 handful chopped parsley
- 1 Tbsp capers
- Few basil leaves
- 2 medium onions sliced
- 2 cloves garlic
- 1 tsp red chilli flakes
- 1½ Tbsp balsamic vinegar
- 50 ml extra virgin olive oil
How to Make Peperonata
1.
Rub the peppers with salt, pepper and olive oil and bake in the oven for 20 minutes.
2.
Cool and peel the skin, deseed, devein and cut into strips.
3.
Mix the olives, diced tomatoes, capers and red pepper strips in a bowl.
4.
Heat some olive oil, sauté the onions and garlic and then add the rest of the mixture.
5.
Tear some basil leaves and chopped parsley into the mix.
6.
Garnish with basil leaves and some chilli flakes.
7.
Keep in an airtight container.
8.
Serve with Focaccia Bread