Peperonata is a southern Italian dish of sweet bell peppers. You can use it as a side, a condiment for grilled meat or fish, as a sandwich topping or just mix it with your al-dente boiled pasta and enjoy. Oh boy…it’s so good and please do not reduce the olive oil.
- Large Bell Peppers: 2 red, 2 yellow, 2 orange, and 1 green
- 1 extra large red onion or 2 large red onions
- 4 fat cloves garlic, sliced thinly
- 1 teaspoon oregano
- 1 teaspoon thyme
- ½ teaspoon cayenne pepper or a good grinding of black pepper
- 1¼ teaspoons salt
- 1 teaspoon sugar
- 4 tablespoons (¼ cup) olive oil
- 1 tablespoon balsamic vinegar
- Preheat the oven to 375ºF (190ºC) ten minutes before using. Cut the bell peppers into quarters lengthwise and then cut each quarter into four, lengthwise, total 16 pieces.
- Slice the onion lengthwise into quarters and each quarter into 6 (if the onion is extra large).
- Mix the garlic, oregano, thyme, cayenne or black pepper, salt, sugar, olive oil and balsamic vinegar in a small bowl and stir to combine.
- Place the bell pepper and onions in a 13 x 9-inch (33 x 23cm) roasting pan. Pour the olive oil mixture over, and toss thoroughly to combine. Bake 1-1½ hours or until the peppers are soft and juicy. Stir at least 3 times during baking.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the Peperonata at375ºF (190ºC) for 70 minutes.
Step By Step Photos
Place the bell pepper and onions in a 13 x 9-inch (33 x 23cm) roasting pan and pour the olive oil mixture over and toss thoroughly to combine.
Roast 1-1½ hours
or until the peppers are soft and juicy. Stir at least 3 times during baking.