Peperonata is incredibly delicious during the season when vegetables are at their peak of flavor and nutrition, and preparation time is minimal. A vibrant, aromatic dish. It pairs well hot with meat or poultry, or as a cold appetizer.
- 500 g red bell peppers
- olive oil
- 1 red onion, peeled and sliced into half-moons
- 2 bay leaves
- 3 tomatoes, chopped
- sea salt and freshly ground black pepper
Cut the red bell peppers into 5 cm squares. Place them in a saucepan over low heat, pour in olive oil, and add the peppers, onion, and bay leaves. Sauté, stirring occasionally, for about 15 minutes until the vegetables release their juices.
Add the tomatoes; you may peel them if desired. Season with salt and pepper, then simmer on low heat for another 5 minutes. Remove the bay leaves.
Place the peperonata on a serving dish. Serve warm or chilled.
Cut the red bell peppers into 5 cm squares. Place them in a saucepan over low heat, pour in olive oil, and add the peppers, onion, and bay leaves. Sauté, stirring occasionally, for about 15 minutes until the vegetables release their juices.
Add the tomatoes; you may peel them if desired. Season with salt and pepper, then simmer on low heat for another 5 minutes. Remove the bay leaves.
Place the peperonata on a serving dish. Serve warm or chilled.
