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An overhead photo of peperonata in a bowl. Next to this is a glass and slices of grilled bread.
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Peperonata

It takes just three steps and about 30 minutes to make this luxurious peperonata. It makes an easy weeknight side dish but be prepared for it to steal the show!
Prep Time15 minutes
Cook Time30 minutes
Course: Side
Cuisine: Italian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Author: Domenica Marchetti

Ingredients

  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 1 medium yellow onion, thinly sliced
  • 1 fennel bulb, quartered and thinly sliced
  • 2 pounds sweet ripe bell peppers (about 6), thinly sliced (red or a mix of red, yellow, and orange)
  • 2 garlic cloves, lightly crushed and peeled
  • Kosher salt
  • 1 cup tomato sauce (preferably homemade)
  • 1 tablespoon capers, rinsed and patted dry
  • 2 tablespoons balsamic vinegar or white balsamic vinegar
  • 1/4 cup torn fresh basil and mint leaves

Instructions

  • Gently cook the vegetables. Pour the oil into a large skillet or heavy-bottomed sauté pan. Add the onion, fennel, peppers, and garlic and turn the heat on to medium. Stir to coat the vegetables with the oil and sauté for 10 minutes, tossing often to prevent burning. Season with 1 teaspoon salt and cover partially. Cook for another 10 to 15 minutes, stirring frequently, until the vegetables have softened but still have a bit of firmness to them.
  • Add the tomatoes and capers. Stir in the tomato sauce and sprinkle in the capers. Cook, uncovered, for about 10 minutes, until the sauce is reduced, and the vegetables are nicely coated, tender, and shiny.
  • Finish. Raise the heat to medium-high and stir in the balsamic vinegar. Cook at a lively simmer for 1 minute; then lower the heat to medium-low and cook another couple of minutes. Taste and add more salt if needed. Remove from the heat and stir in the basil and mint. Let the peperonata sit for about 10 minutes. Discard out the garlic, then finish with a drizzle of olive oil.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.

Nutrition

Calories: 150.1kcal | Carbohydrates: 16.3g | Protein: 2.8g | Fat: 9.7g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 6.6g | Sodium: 257.9mg | Potassium: 636.1mg | Fiber: 5.4g | Sugar: 10.1g | Vitamin A: 5018.1IU | Vitamin C: 203mg | Calcium: 43.8mg | Iron: 1.5mg

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