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Bowl of peperonata surrounded bt toasted bread slices topped with it.
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5 from 12 votes

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
Cook Time25 minutes
Course: appetizers
Cuisine: Italian
Servings: 6 Makes 3 cups
Calories: 83kcal

Ingredients

  • 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
  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 1/4 cup | Calories: 83kcal | Carbohydrates: 5.2g | Protein: 0.8g | Fat: 6.8g | Sodium: 64.6mg | Sugar: 3g