Pepperonata
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
To store. Transfer leftover Pepperonata to an airtight container and store up to three days in the refrigerator. Freezes well And great to use for up to 4 months. To thaw, let them in the refrigerator overnight or up to 8 hours.
Reheat. Add them to you saute pan and sprinkle water to moisture it enough. And gently reheat then it becomes hot.
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