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Side Dishes


Peperonata (Tomatoes, Peppers, & Onions)


2 Tablespoons olive oil
2 medium onions, sliced
3 medium assorted bell peppers, cut into strips
1 Tablespoon chopped fresh basil
1 teaspoon red wine vinegar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 medium tomatoes, coarsely chopped

Sauté onions in oil in 10-inch skillet until tender; add remaining ingredients except tomatoes. Cover and cook over low heat 10 minutes. Add tomatoes, cover and simmer until peppers are tender, about 5 minutes, Garnish with ripe olives, if desired.

Makes 4 servings.