Peperonata

Name: Peperonata
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons balsamic vinegar (preferably aged); 237 milliliters dry white wine; 1 bunches fresh basil, torn; 3 fresh bay leaves; 4 cloves garlic, smashed; 8 servings Kosher salt and freshly ground pepper; 118 milliliters extra-virgin olive oil; 1 medium onion, halved and thinly sliced; 2 Tbsps tomato paste; 6 bell peppers (red, yellow and orange), cut into 2-inch pieces

This recipe serves 8. One serving contains 180 calories, 1g of protein, and 14g of fat. Head to the store and pick up bell peppers, kosher salt and pepper, basil, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and vegan diet. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add the onion, garlic and bay leaves and cook, stirring occasionally, until the onion is soft, about 6 minutes.

Ingredients you will need

Bay Leaves

Garlic

Onion

Add the tomato paste, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes.

Ingredients you will need

Tomato Paste

Pepper

Salt

Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes.

Ingredients you will need

Bell Pepper

Add the wine and 1 cup water, increase the heat to high and bring to a boil. Reduce the heat to medium low, cover and simmer until the peppers are very soft, about 30 more minutes.

Ingredients you will need

Peppers