Peperonata Recipe 

 

This recipe makes enough for 4 or 5 servings

 

Items Used

 

2 tablespoons of extra-virgin olive oil

4 large red, yellow, or orange bell peppers sliced into strips

3 cloves of minced garlic

8 piemento-stuffed small olives cut in smaller pieces

8 pitted black olives cut into halves

4 small very onions

8 cherry tomatoes cut into halves

3 tablespoons of balsamic vinegar 

1/4 teaspoon of red pepper

a pinch of paprika

 

Heat the olive oil over a medium-high fire. Once it is warm add the peppers and cook them for about 10 minutes or until they are soft, stirring frequently.  At the 6 minute mark add the onions.

 

Lower the heat to medium and add the minced garlic and cook about 90 seconds more. Then add the olives, tomatoes, vinegar, red pepper, and paprika and mix well. Cook for another 3 minutes and they are done.

 

It can serve as a condiment for steak; as a side dish, or as chilled as an antipasta.