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!
I love roasted veggies! Your peperonata is just beautiful!
Congrats on your award! And I think roasting the peppers would create a much more tasty dish. Looks great!
Mmm, that sounds really good…I’m going to have to try that!
Yeah, my dorm freshman year was sooo tiny! My roommate and I barely had room to walk…it was so small the only place our dressers would fit was in the closets, but then the drawers wouldn’t open all the way!
Yeah, I think Oct. 6th is really late! I usually start school around now, but I’m studying abroad in the UK next year and their school year starts later so that’s why. 🙂 I’ve had the longest summer ever! I’m actually getting bored and looking forward to starting school again. 🙂
brilliant award! And totally deserved! Those peppers look great – in all of their apparitions.
The Peperonata looks so good, time to go to the store to pick up some items to make this.
mmm.. that recipe sounds (and looks) great~! Congrats on the award!
mmmmm…. peperonata sounds awesome! all of your peperonata meals are super yummy looking 🙂 i’ll have to try it soon. VERY soon. 😉
I love peperonata and make it all the time – it is good on everything – so yummy. Have it on plenta – it is great also with some sun-dried tomato pesto.
alright girlie, you better write a cookbook soon, and ill be first in line 🙂
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Oh, I love peperonata. Although I have never made it myself, so maybe, the time is now…