Peperonata
 

Peperonata

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We served this roasted pepper recipe with a toasted baguette and goat cheese, but it would also be delicious as a side dish or on top of sausages.

SERVING SIZE

4-6

INGREDIENTS

2 pounds sweet cubanelle peppers, bell peppers or mix, sliced

1 large onion, sliced

2 cloves garlic, minced

1/4 cup olive oil

1 tablespoon fresh oregano, minced (or 1 teaspoon dried)

salt and pepper to taste

 

INSTRUCTIONS

Heat olive oil on medium high heat in a large skillet. Add peppers, onions and garlic and sauté for about 10 minutes until peppers and onions are starting to soften.

Add oregano and season with salt and pepper. Lower heat to medium and cook until pepper mixture is very soft (20-30 minutes).

  PRINT VERSION

vegetable plate

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