Peperonata is a meal planning lifesaver! It’s so versatile that it works for breakfast, as a great addition to pasta or bread, and as a delicious appetizer!
Ingredients
- White wine vinegar – 1 tablespoon
- Onion – 2 pcs.
- Garlic cloves – 2 pcs.
- Ground nutmeg – a pinch
- Olive oil – 4 tablespoons
- Olive oil – 2 tablespoons
- Red chili pepper – 1 pc.
- Red bell pepper – 2 pcs.
- Yellow bell pepper – 2 pcs.
- Black pepper – a pinch
- Red tomato – 3 pcs.
- Salt – a pinch
- Maple syrup – 10 g
- Fresh basil – 5 g
Preparation
Sauté sliced onions in 2 tablespoons of heated olive oil until translucent. Add maple syrup and sauté for about 1 minute. Add sliced bell peppers, diced tomatoes, and sliced garlic. Optionally: add sliced chili pepper. Mix thoroughly, season with salt, black pepper, and nutmeg, and sauté for a while until the flavors combine.
Transfer the sautéed vegetables to an oiled baking dish. Drizzle 2 tablespoons of olive oil on top. Arrange basil leaves on top. Bake for about 25 minutes in an oven preheated to 180°C (with top and bottom heating function).
Remove the peperonata from the oven and drizzle white wine vinegar on top. Serve warm or let it cool, then transfer to a thoroughly washed, sterilized, and dried jar. Store in the refrigerator for up to 3 days.
