Peperonata

Name: Peperonata
Yield: Serves 2 to 4
Cuisine: Italian
Ingredients: 2 bay leaves; Glug of verjuice; 1 Tbsp each chopped marjoram and oregano; 1 Tbsp each chopped marjoram and oregano; Sea salt; 2 Tbsp drained capers; 1 Tbsp drained pickled green peppercorns (optional); Scant ½ cup [100 ml] olive oil; 7 Romano peppers; 3 garlic cloves, minced; 1 tsp sweet smoked paprika; 1 yellow bell pepper; 1 onion, sliced

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

Ingredients

Scant ½ cup [100 ml] olive oil
7 Romano peppers
1</

Europe
Italy
Side dish
Gluten-free
Mediterranean
Vegan

Method

Preheat the oven to 350°F [180°C]. Oil a baking pan with some of the oil. Put all the peppers on it whole, toss in more oil and roast for 15 to 20 minutes