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Peperonata Photo by: Photo: Tina Cornett; Styling: Mary Lyn Hill

Peperonata

Southern Living DECEMBER 1997

  • Yield: 3 cups

Ingredients

  • 2 large onions
  • 1 green bell pepper
  • 1 red bell pepper
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh or dried rosemary
  • 2 teaspoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons red wine vinegar

Preparation

Slice onions; separate into rings. Cut bell peppers into thin strips.

Saute first 5 ingredients in hot oil in a large skillet until crisp-tender. Stir in salt, pepper, and vinegar.

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Peperonata recipe

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