Sweet and Spicy Pepperonata

Photo: Johnny Miller; Styling: Sarah Smart

 

Use a variety of hot and sweet peppers in red, orange, and yellow for superior flavor and color in this dish. Serve as a side with grilled meat or fish, or as an appetizer spooned over grilled bread.

Yield:

Serves 6 (serving size: about 1/2 cup)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 55 Minutes

Nutritional Information

Calories 119
Fat 5 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 0.6 g
Protein 2.8 g
Carbohydrate 16.9 g
Fiber 3.1 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 167 mg
Calcium 12 mg

Ingredients

2 tablespoons olive oil
1/2 teaspoon kosher salt
2 pounds assorted peppers, such as mini sweet, bell, and hot long peppers, seeded and cut into strips
6 shallots, peeled and halved (about 1/2 pound)
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon chopped fresh thyme

Preparation

1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add salt, peppers, and shallots; cook 3 minutes or until shallots begin to brown. Reduce heat to medium-low; cook, covered, 20 minutes or until peppers are tender.

2. Increase heat to medium-high. Add vinegar, sugar, and thyme; cook 15 minutes or until peppers are tender and shallots are golden brown, stirring occasionally. Serve warm or at room temperature.

Note:

Rachael Daylong,

June 2013