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!


  • 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


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.

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