Go Back
Print Recipe

Pepperonata

I made this with a variety of sizes and types of peppers. 
Course: Main Course, Vegetarian sides
Cuisine: Italian, Sicilian
Keyword: Mexican vegetarian fritters, Pepperonata, Vegan

Ingredients

  • 4 tbsp Olive oil
  • 2 Romano peppers
  • 2 red bell peppers
  • 1 yellow bell pepper
  • 6 baby sweet peppers
  • 1 onion sliced
  • 3 cloves garlic minced
  • 1 tbsp Salt Keep tasting as you go along and add more if needed
  • Chopped herbs marjoram and oregano
  • 2 bay leaves fresh if you can
  • Glug Verjuice
  • 2 tbsp capers
  • 1 tbsp pickled green peppercorns optional

Instructions

  • Preheat your oven to 180c.
  • Oil a baking tray with olive oil. Put all the peppers on it whole and roast for 15-20 minutes.
  • Take them out and strip of the skins, remove seeds and cut into 2cm strips.
  • In a heavy pan with a lid that can go in the oven, sweat the onion in the olive oil, do not let it burn, it should be soft.
  • Add the garlic, salt, herbs, verjuice.
  • Then add the pepper strips.
  • Put the lid on the pan and put it in the oven for about 45 minutes. The peppers should be soft and sweet.
  • Add the capers and peppercorns.
  • Serve with bread and goat's cheese and a glass of Rosé.