Instructions: Italian peperonata – peppers cooked with tomatoes and sliced onions
Lay the peppers on a baking tray lined with baking paper. Preheat oven to 200 °C. Bake your vegetables for about 30 minutes. Flip them 2 or 3 times so that they are evenly cooked. Take the tray out from the oven and, being careful not to burn yourself, immediately cover the peppers with aluminium foil. Let them rest for 15 minutes. Remove the aluminum foil and gently peel the peppers. Remove stems and seeds and cut them into long stripes. Set aside.
Slice onions, garlic and cut the tomatoes in half.
Heat the pan and cook the onions and garlic with 2 tablespoons of olive oil, stirring occasionally, until translucent for 3 – 4 minutes on medium heat. Add salt, sugar and vinegar and stir to combine for about 1 minute.
Add peppers and tomatoes. Cover the pan and cook on medium heat stirring occasionally for 8 – 10 minutes. Add more salt and pepper if necessary and serve.
Notes
Tempo di attesa 15 minuti.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 3personsCalories: 333kcal
Keyword bell pepper, easy side dish, garlic, onions, side dish idea, traditional Italian, vegan side dish