Peperonata Recipe

Serves 4
60 minutes



  • 6 bell peppers, different colors, cut into ¼ inch slices
  • 4 garlic cloves, crushed
  • 1 red onion, cut into ¼ inch slices
  • 10 basil leaves
  • 200g of tomatoes, diced
  • 8 tbsp of extra virgin olive oil

To serve

  • 1 pinch of black pepper
  • 1 pinch of salt
  • 2 tbsp of balsamic vinegar
  • bread, warmed through


Add the olive oil to a saucepan and place over a medium-low heat. Add the garlic, onions and basil and sautè until extremely soft
Add the sliced peppers to the pan, stir and cover with a lid. Cook over a low heat for 30 minutes, stirring occasionally
Add the tomatoes and continue to cook until the peppers are very tender, but not mushy as they should still hold their shape. Either season and serve while warm, or allow to cool before finishing and serving
Just before serving, season with salt and pepper to taste. Finish the peperonata with the balsamic vinegar then serve with warm breads or as a side to a larger feast