Peperonata

This glorious bell pepper and onion stew can be served as antipasto on top of bruschette, as pasta sauce or as a contorno for meat or seafood.

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serves 4 ( 8 as a side dish)

Ingredients

4 large red bell peppers

2 medium yellow onions

1 teaspoon tomato puree

juice of half a lemon

olive oil

1 tablespoon balsamic vinegar

1/2 cube veggie stock (or chicken stock)

Black pepper

Method

  1. Deseed the peppers and slice lengthwise.
  2. Peel and slice the onions.
  3. Heat up a splash of olive oil in a large frying pan over medium heat. Once hot add in the onions and stock.
  4. Fry until softened and add in the peppers. Fry for 2 minutes.
  5. Add the balsamic vinegar and a splash of water and cover with lid. Let it simmer for 20 minutes.

Serve right away, or chill, serve reheated or chilled. Enjoy!!

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