Peperonata e pane (roast peppers on day-old bread with basil)


Tear the bread and toss it through a rocket salad with the peperonata the next day - if you have any leftovers, that is. Add some torn flat-leaf parsley and crushed cherry tomatoes for extra flavour.

You'll need

60 ml (ΒΌ cup) extra-virgin olive oil, plus extra for brushing and drizzling 5 garlic cloves, thinly sliced, plus 1 extra, halved, for rubbing 1 onion, thinly sliced 3 each red and yellow capsicum, seeds removed, thinly sliced 400 gm Italian canned chopped tomatoes 1 tbsp red wine vinegar Pinch of caster sugar 2 tbsp (firmly packed) oregano leaves 6 1cm-thick day-old sourdough bread slices To serve: torn basil leaves

Method

  • 01
  • Preheat oven to 250C. Heat olive oil in a wide saucepan over medium heat. Add garlic and onion and cook until just tender (5 minutes), then add capsicum, tomato, vinegar and sugar, and stir occasionally until capsicum is tender and tomato is reduced (20-30 minutes). Stir through oregano, season to taste and keep warm.
  • 02
  • Meanwhile, brush bread with olive oil and rub with the cut side of halved garlic. Place on an oven tray and bake, turning once, until golden (10-12 minutes). Transfer bread to plates, spoon over peperonata, drizzle with extra olive oil and scatter with basil.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Featured in

May 2009

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×