Peperonata

AT A GLANCE

  • Serves 4 people

  • 8 ripe Roma tomatoes (800gm), coarsely chopped
  • 3 each red and yellow capsicum, cored, coarsely chopped into 5cm pieces
  • 1 onion, coarsely chopped
  • 125 ml (½ cup) mild-flavoured extra-virgin olive oil
  • To serve: small basil leaves and crusty bread
01   Preheat oven to 180C. Combine ingredients except basil in a large roasting pan, season to taste, toss to coat vegetables in oil, then cover with foil and roast until vegetables are very tender (40-50 minutes). Remove foil, increase heat to 220C and roast, turning occasionally, until starting to caramelise (15-25 minutes).
02   Remove vegetables from oven and cool completely. Scatter with basil, then serve at room temperature with crusty bread on the side.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.
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