Alex Lau
This twist on the traditional Italian peperonata omits the tomatoes, but the bell peppers are hearty and colorful enough on their own. Serve as a side dish or pour over steak.
Recipe information
Yield
Makes about 3 cups
Ingredients
½ cup olive oil
4 garlic cloves, thinly sliced
2 onions, thinly sliced
2 bell peppers (preferably red and/or orange), thinly sliced
4 sprigs marjoram
2 bay leaves
¼ cup golden raisins (optional)
2 tablespoons red wine vinegar
Kosher salt
Preparation
Step 1
Heat oil in a large saucepan over medium. Add garlic and cook, stirring occasionally, until light golden, about 2 minutes. Add onions, peppers, marjoram, and bay leaves and cook, stirring occasionally, until onions and peppers are beginning to soften, 6–8 minutes. Stir in raisins, if using, and cook, reducing heat if needed to prevent browning, until onions and peppers are very soft, 20–25 minutes. Stir in vinegar; season with salt.
Step 2
Do Ahead: Peperonata can be made 1 week ahead. Let cool; cover and chill.
Nutrition Per Serving
For 4 servings: Calories (kcal) 290 Fat (g) 27 Saturated Fat (g) 4 Cholesterol (mg) 0 Carbohydrates (g) 10 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 1 Sodium (mg) 5
