Peperonata

Name: Peperonata
Ingredients: 2 tablespoons olive oil; 1 red onion, slivered; 2 yellow bell peppers, seeded and coarsely chopped; 2 red bell peppers, seeded and coarsely chopped; 1 medium zucchini, coarsely chopped; 1 garlic clove, minced; 2 tablespoons water; 5 tomatoes, coarsely chopped; 12 teaspoon salt; coarsely ground black pepper

10 ingredients

7 steps

Ingredients

2 tablespoons olive oil
1 red onion, slivered
2 yellow bell peppers, seeded and coarsely chopped
2 red bell peppers, seeded and coarsely chopped
1 medium zucchini, coarsely chopped
1 garlic clove, minced
2 tablespoons water
5 tomatoes, coarsely chopped
12 teaspoon salt
coarsely ground black pepper

Directions

1

Heat olive oil in a large skillet.
2

Add onion and cook until soft, but not browned.
3

Add peppers, zucchini, garlic and water.
4

Reduce heat to low and simmer 15 to 20 minutes.
5

Add tomatoes, salt and pepper.
6

Simmer 20 minutes, until the mixture is thick and shiny.
7

Serve hot, warm or at room temperature, as a side, a sauce for pasta or on crusty toasted baguette.