Peperonata

READY IN: 30mins
Recipe by Lani D

yummy simple salad to enjoy by itself, served on toasted crusty bread or as a side dish.

Top Review by La Dilettante

Really delicious, and almost identical to the recipe I got in Italy one summer. Sometimes I add a handful of crumbled gorgonzola after the mix has cooled a bit, and let the cheese get a bit runny before putting it on the bruschette. Always a big hit!

Ingredients Nutrition

Directions

  1. Chop tomatos, removing cores.
  2. Cut capsicums (sweet peppers) in half lengthways and remove seeds and cores. Slice flesh. Peel onion and slice.
  3. Crush, peel and chop garlic.
  4. Heat oil in large frying pan. Add onion and garlic. Saute until onion is clear. Add slices cpsicum and cook for 3 minutes. Add tomatos and herbs.
  5. Cover and cook over a low heat for 15 minutes, stirring from time to time.

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