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Peperonata

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6

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

  1. 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.  

  2. 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.