Name: Peperonata
Yield: Serves 6
Ingredients: 1/4 cup olive oil; 2 large onions, thinly sliced; 1 large red bell pepper, thinly sliced; 1 large green bell pepper, thinly sliced; 1 large yellow bell pepper, thinly sliced; 1 fresh rosemary sprig; 1 tablespoon balsamic vinegar or red wine vinegar

This colorful blend of bell peppers is as delicious at room temperature as it is hot, so it could be several hours ahead.

Recipe information

Yield
Serves 6

Ingredients

1/4 cup olive oil

2 large onions, thinly sliced

1 large red bell pepper, thinly sliced

1 large green bell pepper, thinly sliced

1 large yellow bell pepper, thinly sliced

1 fresh rosemary sprig

1 tablespoon balsamic vinegar or red wine vinegar

Preparation

Heat oil in heavy large skillet over medium-low heat. Add onions, bell peppers and rosemary and sauté until onions and bell pepper are very tender, about 40 minutes. Mix in vinegar. Season to taste with salt and pepper. Serve hot, warm or at room temperature.

TagsCondiment Italian European Onion Root Vegetable Vegetable Bell Pepper Side Starter Dinner Dairy Free Nut Free Gluten Free Vegetarian Vegan Make Ahead Easy Saute Bon Appétit

Recipe notes

The Most-Saved Recipes in the Epicurious App This Week

Like Greek lemon potatoes and gochujang chicken stir-fry.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.