Description
Peperonata is a traditional Italian dish of stewed peppers, onions, and tomatoes, bursting with Mediterranean flavors. This vegan and gluten-free recipe is easy to make and versatile, perfect as a side dish or topping for meats and pasta.
Ingredients
Scale
Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion (thinly sliced)
- 3 bell peppers (mixed colors, thinly sliced)
- 2 cloves garlic (minced)
- 2 medium tomatoes (chopped) or 1/2 cup canned crushed tomatoes
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano or thyme (optional)
- fresh basil for garnish (optional)
Instructions
- Heat olive oil: In a large skillet over medium heat, heat the olive oil.
- Add onion: Add the sliced onion and cook for 5–6 minutes until softened.
- Saute peppers: Stir in garlic, then add bell peppers and cook for 10 minutes until softened.
- Add tomatoes and seasonings: Stir in tomatoes, vinegar, salt, pepper, and herbs if using.
- Simmer: Cover and simmer for 15–20 minutes until peppers are tender.
- Rest and garnish: Remove from heat, let sit uncovered briefly, then garnish with basil.
Notes
- Peperonata can be served warm, at room temperature, or chilled.
- Perfect as a side dish, over grilled meats, with bread, or as a pasta topping.
- Leftovers keep well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 110
- Sugar: 6g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
