stewed peppers

peperonata

TOTAL TIME: 60 minutes

MAKES: 4 servings

Peperonata, a quick-cooked mix of sweet bell peppers, juicy tomatoes, onion, garlic, and fresh basil, makes an excellent topping for bruschetta.

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Ingredients

½ pound tomatoes
1 pound red and yellow bell peppers, cut into 2-inch squares
2 small red onions, sliced
3 tablespoons extra-virgin olive oil
3 small garlic cloves, sliced
20 leaves torn fresh basil leaves
Salt
Freshly ground black pepper
1 tablespoon red wine vinegar, vegetable broth or water
4 slices tuscan bread, grilled or toasted

Instructions

Bring saucepan of salted water to boil. Drop tomatoes into water and boil 30 seconds; drain, peel, seed and chop.

Combine peppers, onion, oil and garlic in a large saucepan; cover, and cook over medium heat 5 minutes. Add basil and generous pinch salt and pepper; stir and cook covered, 10 minutes more.

Add vinegar to deglaze pan and cook, uncovered, 1 minute. Add chopped tomato and stir to combine. If the pan is dry, add a little broth or water to moisten. Cover and cook until peppers are tender and the tomatoes have melted, about 20 minutes; season with salt and pepper to taste. Spoon peperonata over bread, and serve.

December 2007

keywords:

appetizer, simple, easy, vegetarian, summer

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Comments [1]

An excellent combination of veggies. I love it. I can store it in the refrigerator for a few days. I can use it year round. Very versatile, even as a side dish.

Posted: August 13, 2011 14:42 by blacksheep