Saturday Beefcake Appetizer: Peperonata

Peperonata Recipe

Olive Oil, one quarter cup
Red Bell Peppers, two, seeded, sliced into 2 1/2 to 3-inch long strips
Yellow Bell Peppers, two, seeded, sliced into 2 1/2 to 3-inch long strips
Orange Bell Peppers, two, seeded, sliced into 2 1/2 to 3-inch long strips
Onion, large, sliced into half-moons
Garlic, four cloves, sliced thin
Oregano, one tablespoon
Plum tomatoes, fivem seeded and diced
Salt. Pepper.
Basil, fresh, one half cup leaves torn roughly
Lemon juice
Orange juice




1 Heat olive oil in a large sauté pan on medium high heat. When the oil is almost smoking, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to color.

2 Add the peppers and stir well to combine with the onions. Sauté for 4-5 minutes, stirring often. The peppers should be al dente—cooked, but with a little crunch left in them.




3 Add the garlic, and sauté another 1-2 minutes. Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute. Add the diced tomatoes, and cook just one minute further.




4 Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving squeeze a little lemon/orange juice over the dish.