Peperonata
Silky sauteed peppers and onions get bumped up with flavor from the addition of garlic, anchovies, and oregano. Peperonata can be used in so many ways!
Servings: 6 people
Ingredients
- ¼ cup olive oil
- 2 large red onions (halved and sliced crosswise)
- Kosher salt and freshly ground black pepper (to taste)
- 4 garlic cloves (smashed)
- 6 anchovy filets (chopped)
- 3 red bell peppers (cut into 1/2-inch slices)
- 3 yellow bell peppers (cut into 1/2-inch slices)
- 4 plum tomatoes (seeded and diced)
- 1//2 teaspoon dried oregano
- 1 tablespoon red wine vinegar (optional)
- Chopped fresh flat-leaf parsley
Instructions
- Heat the oil in a large, deep skillet or pan over medium heat. Add the onions, season with salt and pepper, and sauté for 5 minutes, until softened.
- Add the garlic and anchovies and stir for a minute or two until you can smell the garlic and the anchovies start to melt into the oil.
- Add the peppers and tomatoes, season again with salt and pepper as well as the oregano, and cook over medium-low heat for about 30 minutes until all of the vegetables are soft but not mushy.
- Add the red wine vinegar if using. Taste and adjust seasonings.
- Cool to room temperature and serve.
Notes
Peperonata can be stored in an airtight container in the refrigerator for up to a week. Enjoy chilled or bring to room temperature before serving.
Nutrition
Calories: 130kcal | Carbohydrates: 10g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 153mg | Potassium: 380mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2328IU | Vitamin C: 192mg | Calcium: 28mg | Iron: 1mg