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Peperonata


You'll need

8 ripe Roma tomatoes (800gm), coarsely chopped 3 each red and yellow capsicum, cored, coarsely chopped into 5cm pieces 1 onion, coarsely chopped 125 ml (½ cup) mild-flavoured extra-virgin olive oil To serve: small basil leaves and crusty bread

Method

  • 01
  • Preheat oven to 180C. Combine ingredients except basil in a large roasting pan, season to taste, toss to coat vegetables in oil, then cover with foil and roast until vegetables are very tender (40-50 minutes). Remove foil, increase heat to 220C and roast, turning occasionally, until starting to caramelise (15-25 minutes).
  • 02
  • Remove vegetables from oven and cool completely. Scatter with basil, then serve at room temperature with crusty bread on the side.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

Slowly roasted capsicum and tomatoes give this classic warm salad an amazing caramelised flavour. Serve it with the best extra-virgin olive oil you can find (nothing too full-flavoured, ideally), but if you like a drizzle of aged balsamic, that would work well, too. Peperonata is particularly good warm on crusty fresh or grilled bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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