Peperonata is a versatile Italian dish starring sweet peppers and low in simple carbs. I serve it first hot as a side dish with meat. But it can also be served cold as part of an antipasto platter. Or it can be used to top pizza, stuff omelets, or fill sandwiches. I like to make big batch to have plenty of left-overs on hand. I hope you enjoy it as much as I do.
Peperonata
Ingredients
- 1/2 c. EVOO
- 1 sm. fennel bulb, cored and sliced
- 1 bay leaf
- 1/4 c. dry white wine
- 6 med. sweet bell peppers, sliced in 1/4" strips red, orange, yellow
- 1 sm. onion, sliced in 1/4" strips
- 1 tomato, chopped in wedges
- 6 cloves garlic, minced
- 1 tbsp capers
- 1/4 c. balsamic vinegar
- salt to taste
- fresh basil leaves, for garnish
Instructions
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Heat EVOO with bay leaf in lg. saucepan over med-low heat. Add fennel. Season with salt. Cover and cook until fennel is tender, approx. 15 min. Remove bay leaf.
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Pour wine over fennel. Stir in peppers, onion, tomato, garlic, and capers. Season with salt. Add vinegar. Cover and cook until peppers are tender, stirring occasionally, approx. 30 min. Garnish with basil, and serve.
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