Peperonata

Name: Peperonata
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 3 tablespoons, extra-virgin olive oil; 2 , medium red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch-thick slices (see illustrations below); 2 medium, yellow or orange bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch-thick slices (see illustrations below); 1 , medium onion, halved and cut into 1/4-inch-thick slices; , Salt; 4 medium cloves, garlic, sliced thin; 1/4 teaspoon, hot red pepper flakes; 1 (14.5-ounce) can, diced tomatoes, drained, 1/4 cup juices reserved; 1 small sprig, rosemary; 2 teaspoons, red wine vinegar; 2 tablespoons, minced fresh parsley leaves; , Ground black pepper

3 comments

Italian

Vegetables

SERVES4 to 6

WHY THIS RECIPE WORKS

Red and yellow peppers are the best choices for a peperonata recipe because of their natural sweetness; tasters found green peppers to have a bitter, off-putting flavor. We found that cutting the peppers thin was well worth the effort. The ...

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