Roasted peperonata
26 Nov 2020
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Background
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
- 1 Tbsp olive oil
- 1 tsp dried Italian seasoning
- 1 red onion
- 2 cloves of garlic
- 1 red pepper
- 1 yellow pepper
- 2 tsp balsamic vinegar
- 1 handful red cherry tomatoes
- 1 large handful of yellow cherry tomatoes
- Small handful of basil leaves or parsley
- salt and pepper
Instructions
- 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.
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Categories
- Meal Type: - Dinner - Everyday - Lunch - Main - Roast - Side - Supper
- Cuisines: - Italian
- Ingredients: - Other Vegetables
- Health and Diet: - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Vegan
- Skill Levels: - Easy
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