Peperonata

Peperonata
Photo by Tina Cornett

Ingredients

  • 1 tablespoon minced fresh or dried rosemary
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons red wine vinegar
  • ¾ teaspoon salt
  • 2 large onions
  • 1 green bell pepper
  • 1 red bell pepper
  • + 2 more ingredients
    • 3 garlic cloves, minced
    • 2 teaspoons olive oil

Slice onions; separate into rings. Cut bell peppers into thin strips. Saute first 5 ingredients in hot oil in a large skillet until crisp-tender. Stir in salt, pepper, and vinegar.

View full recipe at My Recipes

Comments

Variations on Peperonata

  • Peperonata
    • 1 large green bell pepper
    • 1 fresh rosemary sprig
    • 1/4 cup olive oil
    • 2 large onions
    • 1 large red bell pepper
    • 1 large yellow bell pepper
  • 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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