You are here: Home» Recipes» Peperonata Recipe

Peperonata

Bell pepper strips mixed in with olives, tomatoes and seasoning, to be stored in an airtight container. Serve with focaccia bread.

Peperonata

Chef's Name	:	Vicky Ratnani
Recipe Servings	:	4
Recipe Cook Time	:	45 Minutes
Recipe Rating	:

Tags: bell pepper, focaccia bread, peperonata, vicky goes veg, vicky ratnani

Add to CookBook

Ingredients

1 red bell pepper

1 yellow bell pepper

1 green bell pepper

A few black olives

1 medium diced tomato

2 tbsps olive oil

Salt and pepper to taste

1 handful chopped parsley

1 tbsp capers

Few basil leaves

2 medium onions sliced

2 cloves garlic

1 tsp red chilli flakes

1½ tsps balsamic vinegar

50 ml extra virgin olive oil

Method

Rub the peppers with salt, pepper and olive oil and bake in the oven for 20 minutes.

Cool and peel the skin, deseed, devein and cut into strips.

Mix the olives, diced tomatoes, capers and red pepper strips in a bowl.

Heat some olive oil, sauté the onions and garlic and then add the rest of the mixture.

Tear some basil leaves and chopped parsley into the mix.

Garnish with basil leaves and some chilli flakes.

Keep in an airtight container.

Serve with Focaccia Bread

Related Recipes

Pasta with Roasted Mediterranean Veggies
Pasta, eggplants and yellow squash tossed with a light and herby dressing.
Roasted Red Pepper Soup
Chef Vicky Ratnani gives the vegetables, which we underestimate, a makeover. Whi ...
Stuffed Karela with Cheese
Bitter gourd in your vegetable basket -- does it sound like a turn off? Let Vick ...
Eggplant Croquettes
A croquette is a small breadcrumbed fried food. Vicky creates his own version of ...
Baked Arbi with Feta Cheese
Vicky shows you how to turn this not so loved vegetable into a scrumptious dish. ...