Name: Roasted peperonata
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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

Roasted peperonata

26 Nov 2020

by Dinna

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.