Description
Traditional Italian Peperonata Stew is a colorful and flavorful vegetable dish featuring sweet bell peppers, onions, and tomatoes slowly simmered in olive oil. This classic Mediterranean recipe is perfect as a side dish or a light main course, offering a rich blend of tender veggies and aromatic herbs with optional red wine vinegar for a tangy finish.
Ingredients
Scale
Vegetables
- 3 large bell peppers (red, yellow, or orange), sliced into thin strips
- 2 medium onions, peeled and thinly sliced
- 2–3 garlic cloves, chopped or crushed
- 2 large tomatoes, finely chopped, or 240 g canned chopped tomatoes
Other Ingredients
- 4 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon red wine vinegar (optional)
- Fresh basil or parsley, chopped (optional)
Instructions
- Prepare the Vegetables: Wash and thinly slice the bell peppers into strips, peel and slice the onions, chop or crush the garlic cloves, and if using fresh tomatoes, chop them finely.
- Sauté Onions: Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook for 5 to 7 minutes, stirring occasionally, until they become soft and translucent.
- Add Garlic: Stir in the chopped or crushed garlic and cook for an additional minute, allowing the garlic’s aroma to infuse the oil.
- Cook Peppers: Add the sliced bell peppers to the pan, stirring to coat them well in the olive oil. Cook for about 10 minutes, stirring occasionally to ensure even cooking, allowing the peppers to soften.
- Add Tomatoes and Seasoning: Incorporate the chopped tomatoes (or canned tomatoes) along with salt and freshly ground black pepper. Stir everything well to combine the flavors.
- Simmer: Cover the skillet with a lid and reduce the heat to low. Let the mixture simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
- Finish and Serve: Uncover the skillet, taste the stew, and adjust seasoning if necessary. For an optional bright tang, add a splash of red wine vinegar. Garnish with freshly chopped basil or parsley before serving.
Notes
- Use a mix of colorful bell peppers to enhance the visual appeal and taste variety.
- Red wine vinegar adds a pleasant tang but can be omitted or substituted with lemon juice for a different twist.
- This dish can be served warm or at room temperature, making it versatile for different occasions.
- Peperonata pairs well with grilled meats, crusty bread, or as a topping for toasted bruschetta.
- For a vegan and vegetarian-friendly dish, ensure no animal-based ingredients are added.
