Peperonata is a Southern Italian dish, and it’s normally made up of stewed peppers, onions, and tomatoes. I concocted this recipe, with roasted peppers, about a year ago, and it quickly became a family favorite.
Cold, hot, main dish, side dish, appetizer, topping… peperonata is always good!
Seasoned and ready to roast.
Sitting pretty on the plate, with an Amy’s Bistro Burger, a bowl of bulgur, a ripe plum, and walnuts.
Later, I mixed some of the pepperonata in with the bulghur.
Using up leftovers– Peperonata, Lightlife Tex Mex chili, steamed asparagus, a raspberry Nectar bar (which I’ll review in my upcoming “energy bar post”), and hot multi-grain cereal, seasoned with a little vegan butter and salt.
And now for the recipe:
Little Vegan Pepperonata
(Double or halve the recipe as needed)
5 large bell peppers, sliced
2 zucchini or yellow squash, sliced
1 1/2 pounds onions, sliced
1 teaspoon dried Oregano
1 teaspoon dried Sage
1 teaspoon dried Thyme
Salt and Pepper, to taste
oil or oil spray
(Ok, so maybe I just eyeball the spices when I cook this… but I tried to come up with more precise measurements so I could give y’all a real recipe.) Put all the ingredients into a big Ziploc-type bag (you probably will need to do this in two batches, as all the veggies won’t fit into one bag). Seal the bag and mix everything together by rolling the bag around in your hands. Open the bag and scatter the veggies on baking pans lined with foil (or just use those foil baking pans). Roast the veggies at 425 degrees until browned and soft. Serve to happy people… or just eat them all, yourself!