Peperonata | Pepperonata
Peperonata (also spelled pepperonata) is rustic Italian dish that features colorful peppers, onions, olives, capers, garlic and herbs. It's great served on toasted baguette slices, or as a side dish or topping for grilled steaks or chicken or polenta. It's also great with eggs for breakfast or tossed with pasta for a main.
Prep Time10 minutes mins
Cook Time25 minutes mins
Course: appetizers
Cuisine: Italian
Servings: 6 Makes 3 cups
Calories: 83kcal
- ½ cup extra-virgin olive oil, more as needed
- 4 to 5 medium assorted bell peppers, cored, seeded and cut into strips
- 1 medium red onion, halved and thinly sliced
- 1 Tbs. minced garlic
- ⅓ cup pitted, chopped kalamata olives
- 2 Tbs. capers, drained
- 2 Tbs. red wine vinegar, more as needed
- 3 Tbs. pione nuts, toasted
- 2 Tbs. finely chopped fresh basil
- 2 Tbs. finely chopped flat-leaf parsley
- Salt and fresh ground pepper to taste
Heat the olive oil in a large skillet over medium heat. Add the peppers, and onion, and cook, stirring often, until the vegetables are softened, about 15 minutes.
Add the garlic, olives, capers, vinegar, herbs, and pine nuts, and cook, stirring often, for 5 minutes. Stir in more olive oil if needed.
Season to taste with salt and pepper and add more vinegar if needed. Transfer the peperonata to a bowl serve right away with baguette toasts.
- The peperonata can be made up to three days ahead and refrigerated.
- The baguette toasts can be made a few hours ahead of time and kept at room temperature. Spoon the peperonata onto the toasts just before serving.
Serving: 1/4 cup | Calories: 83kcal | Carbohydrates: 5.2g | Protein: 0.8g | Fat: 6.8g | Sodium: 64.6mg | Sugar: 3g