Peperonata

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January 2, 2013 by twodogjam

A great salad to make if you’re asked to ‘bring a salad’. Easy to do, and looks impressive. And a fail safe recipe. Can be made the day before needed and kept in the fridge in a plastic container. Just bring out about an hour before it’s needed so that it warms up to room temperature.

I have tried other peperonata recipes, but they have never been as good, and as easy, as this one. Great with the barbecued lamb recipe.

Ingredients (Serves 4-6)

  • ¼ cup good quality olive oil
  • 4 large red capsicum (red pepper), quartered, deseeded and sliced into strips lengthways
  • 2 red onions, remove skin and cut into eights
  • 3 garlic cloves, chopped
  • ½ cup fresh basil leaves, chopped
  • 1 teaspoon dried oregano (or 1 tablespoon fresh oregano leaves)
  • sea salt and freshly ground black pepper to taste

Put all the ingredients into a large casserole dish or saucepan. Cook over medium heat, stirring occasionally. Be careful when you’re cooking that it doesn’t catch and burn on the bottom.

peperonata Cook for about 45 minutes or until capsicum is tender. Remove from the heat. Set aside for about 30 minutes or until cooled to room temperature.

Passata

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