• 1 fresh rosemary sprig
  • 2 large onions
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large yellow bell pepper
  • 1 tablespoon balsamic vinegar or red wine vinegar
  • ¼ cup olive oil

Heat oil in heavy large skillet over medium-low heat. Add onions, bell peppers and rosemary and sauté until onions and bell pepper are very tender, about 40 minutes. Mix in vinegar. Season to taste with salt and pepper. Serve hot, warm or at room temperature.

View full recipe at Epicurious


Variations on Peperonata

  • Peperonata
    • 2 T olive oil
    • 1 red onion, slivered
    • 2 yellow bell peppers, seeded and coarsely chopped
    • 2 red bell peppers, seeded and coarsely chopped
    • +5 other ingredients

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