Peperonata with Roasted Bell Peppers
By Andrea GearyPublished on May 3, 2017
Time
20 minutes
Yield
Serves 7 (Makes 1 3/4 cups)
Ingredients
¼ cup extra-virgin olive oil ½ small onion, cut into ½-inch pieces¼ teaspoon salt 4 garlic cloves, minced to paste1 ½ cups roasted bell peppers, cut into ½-inch pieces⅓ cup golden raisins ¼ cup capers, rinsed¼ cup chopped fresh parsley 3 tablespoons red wine vinegar Pinch cayenne pepper
Before You Begin
Because green bell peppers contribute some bitterness, do not use more than one. Serve warm or at room temperature as a topping for chicken, fish, polenta, or crusty bread.
Instructions
- Heat 2 tablespoons oil in 10-inch skillet over medium heat until shimmering. Add onion and salt and cook, stirring frequently, until onion is softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove skillet from heat and stir in bell peppers, raisins, capers, parsley, vinegar, cayenne, and remaining 2 tablespoons oil. Transfer to bowl and serve. (Peperonata can be refrigerated for up to 3 days.)
Time
20 minutesYield
Serves 7 (Makes 1 3/4 cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
We made this condiment with sweet, smoky roasted bell peppers rather than the usual stewed kind. Doing so not only added an extra layer of flavor but also meant that the bell peppers’ tough skins were removed, so the peperonata’s texture was especially lush. Golden raisins added chew, and vinegar and capers countered the sweetness in this perfectly balanced topping for meat, fish, or toasted bread..
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