Ingredients
Scale
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1 medium yellow onion, thinly sliced
- 1 fennel bulb, quartered and thinly sliced
- 2 pounds sweet ripe bell peppers (about 6), thinly sliced (red or a mix of red, yellow, and orange)
- 2 garlic cloves, lightly crushed and peeled
- Kosher salt
- 1 cup tomato sauce (preferably homemade)
- 1 tablespoon capers, rinsed and patted dry
- 2 tablespoons balsamic vinegar or white balsamic vinegar
- 1/4 cup torn fresh basil and mint leaves
Instructions
- In a large skillet, heat the oil over medium heat. Add the onion, fennel, peppers, and garlic, stirring to coat. Cook for 10 minutes, occasionally tossing to avoid burning.
- Season with salt and partially cover, cooking for an additional 10 to 15 minutes until the vegetables soften, retaining a slight firmness.
- Mix in the tomato sauce and capers, cooking uncovered for about 10 minutes until the sauce reduces and coats the vegetables nicely.
- Increase the heat to medium-high, add the balsamic vinegar and simmer for 1 minute before reducing the heat again to medium-low. Cook for another couple of minutes, adjusting salt to taste.
- Remove from heat, stir in the basil and mint, and let it rest for about 10 minutes. Discard the garlic and finish with a drizzle of olive oil.
Last Step:
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For an extra touch of flavor, use homemade tomato sauce.
Offering a vibrant side dish, Peperonata complements grilled meats exceptionally well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 5g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg