Description
Peperonata is a classic Italian stewed pepper dish featuring vibrant bell peppers simmered with tomatoes, onions, garlic, and a touch of red wine vinegar to create a flavorful and colorful vegetable medley. This simple yet delicious recipe can be served warm or at room temperature, making it a versatile side dish or topping for bread and pasta.
Ingredients
Scale
Vegetables
- 4 large bell peppers (red, yellow, or orange), sliced into strips
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 3 large ripe tomatoes, diced (or 1 cup canned diced tomatoes)
Other Ingredients
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste
- Optional: Fresh basil or parsley, chopped, for garnish
Instructions
- Heat the onions: Heat the olive oil in a large skillet over medium heat. Add the sliced onions and sauté for 5-7 minutes until they become soft and translucent.
- Add garlic: Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant, being careful not to burn it.
- Cook bell peppers: Stir in the sliced bell peppers and cook for about 10 minutes, stirring occasionally, until they start to soften.
- Add tomatoes and vinegar: Add the diced tomatoes, red wine vinegar, salt, and pepper to the skillet. Reduce heat to low and let the mixture simmer gently for 20-25 minutes, stirring occasionally, until the peppers are tender and the sauce thickens.
- Season to taste: Adjust the seasoning with additional salt and pepper if needed.
- Serve and garnish: Serve the peperonata warm or at room temperature, garnished with fresh basil or parsley if desired.
Notes
- You can use canned diced tomatoes if fresh tomatoes are not available.
- Adjust the simmering time for softer or firmer peppers according to your preference.
- This dish pairs wonderfully with toasted bread, grilled meats, or pasta.
- Peperonata can be served as a side dish or even as a topping for bruschetta.
