Pass on some peperonata

The other day we were in contact with one of our vegetable purveyors as they had quite an excess of colourful bell peppers. The red and yellow peppers can be a bit expensive so it is not something we purchase in abundance. After negotiating a super deal with our supplier we took all the bell peppers and spent the last couple of days roasting and jarring.

The bell pepper is a very versatile ingredient to work with. Apart from making a lovely side dish with grilled fish and meats, you can make interesting condiments like chimichurri, romesco, and peperonata. We will share all of these recipes in due time but for today we decided to share our peperonata recipe.

We have a new dish coming on our menu this weekend and the peperonata will help with the needed contrast to bring the plate together. Again another dish and recipe we plan to share with you… in due time.

In any professional kitchen, there is an element of mise en place that needs to be done. And the peperonata is one of those tasks on our kitchen preparation list to get our new dish on the menu. Recipe coming soon.

Mise en place – the preparation of dishes and ingredients before the beginning of service

French term used in professional kitchens

Peperonata

Lovely roasted bell peppers marinated in a sweet and sour dressing

Servings 8 people

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Ingredients

• 3 Yellow Bell Peppers
• 2 Red Bell Peppers
• 1 Green Bell Peppers
• 3 tbsp Olive Oil
• 1 tbsp Cider Vinegar
• 1 tsp Sugar
• 1 tsp Sea Salt
• 1/4 tsp Ground Black Pepper
• 1 sprig Basil (finely chopped)

Instructions

• Pre-heat oven to 220°C.
• Wash the bell peppers with cold water and chop by slicing out each side of the peppers.

  Transfer the peppers to a tray and coat with 2 tablespoons of olive oil.
  
• Roast in the oven for 15 to 20 minutes, until the edges slightly wrinkle and char. Once ready remove from oven and leave to cool.
  
• Once cool discard the pan juices. The juices might be a bit bitter.

  Start slicing the bell peppers into 1cm strips.
  
• Marinate with the remaining olive oil, cider vinegar, sugar, salt, pepper and chopped basil.

  Store in an air-tight container and chill before serving.
  

Notes

The seasoning in the recipe above can be adapted to how you prefer to season your food. If you like a bit more acidity splash in a bit more vinegar. Or if you like a bit more brine add a little bit more salt. It is really up to you. Even if you would like to add a touch of spice with a pinch of chilli flakes or finely chopping a chilli.

Course: Side Dish

Cuisine: Mediterranean

Keyword: bell peppers, Food, peperonata, roasted, vegetables, vegetarian

Did you try this recipe?

Please let us know how it turned out for you! Send us an e-mail or tag @maldonadobistro on Instagram and hashtag it #amaltesepantry.