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My Sicilian Ex-Mother-in-Law's Peperonata
My Sicilian Ex-Mother-in-Law's Peperonata
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Sicilian-style herb and veggie medley - a flavorful, make-ahead contorno.
Ingredients:
  • 3 large red bell peppers, seeded
  • 1 large yellow bell pepper, seeded
  • 2 tablespoons olive oil, or more to taste
  • 1 large red onion, cut into 8 wedges
  • 0.33333334326744 cup dry white wine
  • 2 medium ripe plum tomatoes, diced
  • 0.33333334326744 cup sliced black and green olives
  • 1 bunch fresh basil, chopped
  • 1 tablespoon chopped fresh oregano
  • 1 small fresh red chile pepper, finely chopped
Instructions:
  • Dice red and yellow bell peppers into 1-inch chunks.
  • In a large, nonstick skillet over medium heat, saute onion and garlic in heated oil for 3 minutes until fragrant. Mix in bell peppers and cook until onion turns translucent, about 7 more minutes. Pour in wine, then add tomatoes, stir, and bring to a simmer.
  • 1. Saute tomatoes until they begin to soften for about 5 minutes. Mix in olives, basil, and oregano. Simmer and stir occasionally until bell peppers soften, around 5 minutes. Add chile pepper, season with salt and pepper, and serve warm.

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