Here’s a quick and easy recipe for Italian peperonata, or sautéed peppers and onions with fresh plum tomatoes, garlic, and basil. This is one of those “I almost ate the whole batch” dishes, only reluctantly shared with my parents who agreed they were terrific.
How to Sauté Onions and Peppers
Peperonata recipes come in many versions; some get cooked a good long time, some get cooked with potatoes, or without tomatoes. This dish is certainly open-for-improvisation! Rather than cooking the peppers until they were stew-like, we opted for a light sauté so there is still some crunch in the vegetables. A perfect side dish for chicken or fish, these sautéed peppers and onions go great on bread, and great on their own too. By the way, we made a little video of a quick and easy way to slice bell peppers. Enjoy!
