Peperonata

Peperonata

By
From
V is for Vegan
Serves
2–4

Ingredients

Quantity Ingredient
100ml olive oil
7 romano peppers
1 yellow pepper
1 onion, sliced
3 garlic cloves, finely chopped
1 teaspoon sweet smoked paprika
1 tablespoon marjoram, chopped
1 tablespoon oregano, chopped
2 bay leaves
glug verjuice
2 tablespoons drained capers
1 tablespoon drained pickled green peppercorns, (optional)
sea salt

Method

  1. Preheat the oven to 180°C. Oil a baking tray with some of the oil. Put all the peppers on it whole, toss in more oil and roast for 15–20 minutes. Take them out, strip off the skins, remove the stalks and seeds and cut the flesh into 2 cm strips. Pour any tasty oil from the tray into a heavy, ovenproof pan with a lid and add more olive oil. Add the onion and sweat, without letting it burn; it should be soft. Add the garlic, paprika, 1 tablespoon salt, the herbs and verjuice.
  2. Add the pepper strips. Put the lid on and cook in the oven for 45 minutes. The peppers should be soft and sweet. Add the capers and peppercorns, if using, check the seasoning and serve warm or cold.
Tags:
Vegan
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