Peperonata
Lovely roasted bell peppers marinated in a sweet and sour dressing
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.