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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!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the onion into 8 wedges and slice the garlic. Put them in a baking dish.
  3. Cut the peppers into thin strips, then toss with onion and garlic.
  4. Scatter the cherry tomatoes on top.
  5. Mix the oil with the herbs and salt &pepper. Drizzle this over the vegetables and toss well.
  6. Bake for about 20 minutes until tender.
  7. Stir in herbs and serve.