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Peperonata

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil

  2. 2 cups 125g / 4.4oz Onions - thinly sliced (large)

  3. 1 cup 237ml Red bell pepper - thinly sliced (large)

  4. 1 cup 237ml Green bell pepper - thinly sliced (large)

  5. 1 cup 237ml Yellow bell pepper - thinly sliced (large)

  6. 1 Fresh rosemary sprig

  7. 1 tablespoon 15ml Balsamic vinegar or red wine vinegar

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Heat oil in heavy large skillet over medium-low heat. Add onions, bell peppers and rosemary and saute until onions and bell pepper are very tender, about 40 minutes. Mix in vinegar. Season to taste with salt and pepper. Serve hot, warm or at room temperature.

  2. This recipe yields 6 servings.

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