Peperonata
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 8 servings
Ingredients
- 2tablespoons olive oil
- 1-- red onion, slivered
- 2-- yellow bell peppers, seeded and coarsely chopped
- 2-- red bell peppers, seeded and coarsely chopped
- 1medium zucchini, coarsely chopped
- 1-- garlic clove, minced
- 2tablespoons water
- 4 to 5-- tomatoes, coarsely chopped
- 1/2teaspoon salt
- -- Coarsely ground black pepper
Instructions
- Heat olive oil in a large skillet. Add onion and cook until soft, but not browned. Add peppers, zucchini, garlic and water. Reduce heat to low and simmer 15 to 20 minutes. Add tomatoes, salt and pepper. Simmer 20 minutes, until the mixture is thick and shiny. Serves 8.
Recipe courtesy of Seeds from Italy (growitalian.com).
Nutritional Info *per serving
- Calories 80
- Fat 4g
- Cholesterol 0mg
- Sodium 160mg
- Carbohydrate 11g
- Fiber 2g
- Protein 2g
