Pepperonata
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Pepperonata

These vibrant flavours of the mediterranean are so simple but flavoursome inside the Pepperonata recipe. Bursting with the rich sweetness of bell peppers, and the aromatic allure of garlic and herbs, this colourful dish is a true celebration of Mediterranean cuisine. I love to use fresh oregano for this as its such a powerful antibacterial plant its true to boost your immune system alongside all the vitamin c of the peppers.  Whether served warm as a side dish or as a flavoursome topping, the Pepperonata is sure to be a crowd pleaser or a tummy satisfying dinner. 

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Pepperonata

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  • Author: marketing
  • Yield: 3 1x

Description

These vibrant flavours of the mediterranean are so simple but flavoursome inside the Pepperonata recipe. Bursting with the rich sweetness of bell peppers, and the aromatic allure of garlic and herbs, this colourful dish is a true celebration of Mediterranean cuisine. I love to use fresh oregano for this as its such a powerful antibacterial plant its true to boost your immune system alongside all the vitamin c of the peppers.  Whether served warm as a side dish or as a flavoursome topping, the Pepperonata is sure to be a crowd pleaser or a tummy satisfying dinner. (serves 3)


Ingredients

Scale

1 large red onion

4 garlic cloves

1 tbsp Extra virgin olive oil

6 capsicums, mixed colours

1 tbspn of tomato paste

1 cup of vegetable stock 

1 cup fresh oregano

Salt and pepper to taste


Instructions

  • Slice finely the onions,garlic, peppers and oregano
  • Heat the olive oil in a frying pan that has a strong lid
  • Once oil is heated on a medium heat saute onions, garlic, followed by peppers
  • Once peppers are soft add tomato paste, oregano and stock
  • Season with salt and plenty of fresh ground black pepper
  • Give all a good stir and turn the heat down and place the lit on to slow cook
  • Leave slow cooking on low fire for 15-20 minutes

Notes

  • These mediterranean flavours are perfect for paprika chicken or baked fish
  • A nice plant based meal to top my socca bread

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