Description
Peperonata is a rustic Mediterranean dish made with sweet bell peppers slowly sautéed with onions, garlic, and tomatoes until tender and richly flavored. It’s a versatile recipe that works as a side, topping, or light main course.
Ingredients
- 3 large bell peppers (red, yellow, or orange), sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 can (14 oz) diced tomatoes or 2 fresh tomatoes, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon red wine vinegar (optional)
- Fresh basil or parsley, chopped (optional garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add sliced onion and cook for about 5 minutes until softened and translucent.
- Stir in minced garlic and cook for 30 seconds.
- Add sliced bell peppers and cook for 10–15 minutes, stirring occasionally, until they begin to soften.
- Stir in diced tomatoes, oregano, salt, and black pepper.
- Reduce heat to low and simmer gently for 20–25 minutes, stirring occasionally, until peppers are very tender and flavors have blended.
- If desired, stir in red wine vinegar for a touch of brightness.
- Garnish with fresh basil or parsley before serving.
Notes
- Add sliced zucchini or eggplant for extra vegetables.
- Include a pinch of red pepper flakes for subtle heat.
- Serve over grilled chicken, sausage, pasta, or toasted bread.
- Store in the refrigerator for up to 4 days.
- Freeze for up to 2 months in a freezer-safe container.
- Delicious served warm, at room temperature, or chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 140 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
