Peperonata

Summer is coming to an end.  You can just feel it, and well the geese are starting to come in from Canada…I love fall, don’t get me wrong…but oh the summer produce, nothing compares.  So today’s recipe – is peperonata…celebrating sweet peppers.

For this recipe I used mini sweet peppers…make sure that when you buy the peppers that they do say sweet!  If you don’t have access to mini sweet peppers,  a total 1 lb of yellow, red, and orange peppers will do the trick.

Our favorite way to eat peperonata is on crostinis or a generous amount scooped over polenta with roasted lamb. But it’s very versatile as you will see when you’ve completed the recipe!

Peperonata – about 2 cups

1 lb sweet mini peppers, variety of yellow, red, and orange
1 large white onion, thinly sliced
1/2 cup small cherry tomatoes, halved
1 sprig rosemary
1/4 cup olive oil
1 tablespoon balsamic vinegar

If you are using mini peppers, they typically don’t have a developed membrane or seeds, so just slice in half and remove the stem. Don’t worry about the size, because they will shrink more as they cook.

If you are using large peppers, slice in half, remove the membrane, seeds, and stem. Break apart the pepper with your hand, into bite size pieces.

In a deep saute pan, heat olive oil over medium low heat. Add onions, peppers, cherry tomatoes and rosemary. Toss, and turn heat to low. Nothing in your pan should brown, so if this starts to occur, move your pan partially off the heat and continue to cook over low heat. Your sweating the veggies to get all their yummy juices. Cook for about an hour or until tender. The longer you cook the peppers the sweeter they are.

Add balsamic vinegar, mix to combine. Season with salt and pepper to taste. Enjoy warm or at room temperature. Can be stored in the refrigerator for a week.

To make the crostinis, slice a baguette into 1/4-1/2 inch thick. Preheat the oven to 350 degrees F. Lightly brush baguette slices with olive oil, season with salt and pepper, and bake until golden brown, about 8 minutes.

Top with spoonful of peperonata, and serve.

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The onions in the picture were not browned, they changed color when the balsamic vinegar was added.

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