Roasted peperonata
Peperonata is a classic Italian dish of stewed sweet peppers, onions and tomatoes. The classic recipe is made on the stove using red wine vinegar – I baked it and used balsamic vinegar. Also I added spicy mixed Italian herbs to jazz it up. This roasted peperonata can be served as a side dish or mixed with pasta, rice, couscous it becomes a zingy, healthy dish. You can whiz it up in a blender into a rustic soup or pasta sauce too!
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the onion into 8 wedges and slice the garlic. Put them in a baking dish.
- Cut the peppers into thin strips, then toss with onion and garlic.
- Scatter the cherry tomatoes on top.
- Mix the oil with the herbs and salt &pepper. Drizzle this over the vegetables and toss well.
- Bake for about 20 minutes until tender.
- Stir in herbs and serve.