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Australian Gourmet Traveller recipe for peperonata.

By Emma Knowles, Lisa Featherby & Alice Storey
  • Serves 4
  • 15 mins preparation
  • 1 hr 15 mins cooking

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.


  • 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 mild-flavoured extra-virgin olive oil (½ cup)
  • To serve: small basil leaves and crusty bread


  • 1
    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).
  • 2
    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 .

  • Author: Emma Knowles, Lisa Featherby & Alice Storey