Pepperonata(Potatoes With Peppers And Onion)
This classic Italian Pepperonata recipe is with peppers, potato, and onion. A great party-friendly recipe and an everyday comfort side dish.
Servings 2 servings
Calories 119kcal
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon garlic minced
- 1 large potato cut into cubes
- ½ cup onion coarsely chopped
- ½ cup sweet peppers sliced/any veriety of sweet pepper
- 1 tomato
- ½ teaspoon ground cayenne pepper
- ½ teaspoon salt
- 2 tablespoon balsamic vinegar
- ¼ Italian herbs Thyme and basil
Instructions
- Over medium heat, place a saute pan. Add olive oil and minced garlic.
- Saute until garlic is fragrant.
- Now add onion, and sauce till the onion is soft.
- Toss in potato cubes and cook until potatoes are done to 90%.
- Then add, mixed pepper, tomato, ground cayenne pepper, and salt.
- Close it with a lid and cook unilt tomato breaks down.
- Now add balsamic vinegar, thyme, and oregano.
- Give a gentle stir and enjoy with crustrybread or patsa.
Notes
- Customize Spice Level: Adjust cayenne pepper to your preferred heat level, or substitute with paprika for a milder flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze portions in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in a pan over low heat, adding a splash of water if it’s too thick.
Nutrition
Calories: 119kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 592mg | Potassium: 301mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1887IU | Vitamin C: 59mg | Calcium: 15mg | Iron: 1mg