Pepper Stew with Toast: Peperonata con Bruschetta

Name: Pepper Stew with Toast: Peperonata con Bruschetta
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 slices (1-inch thick) slices bread; 2 Tbsps extra-virgin olive oil, plus 3 tablespoons; 1 sweet red bell pepper, cored, seeded, and cut into 1/2-inch dice; 4 servings Salt and pepper; 2 Tbsps sherry vinegar; 1 sweet yellow pepper, cored, seeded, and cut into 1/2-inch dice

Pepper Stew with Toast: Peperonata con Bruschetta might be a good recipe to expand your soup collection. This vegan recipe serves 4. One serving contains 156 calories, 3g of protein, and 8g of fat. A mixture of salt and pepper, sherry vinegar, bell pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Autumn will be even more special with this recipe. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

In a 12 to 14-inch saute pan, heat 2 tablespoons olive oil over high heat until almost smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the peppers and saute over high heat 4 minutes, until browned at the edges and softened.

Ingredients you will need

Peppers

Add the sherry vinegar and salt and pepper, to taste, reduce the heat to medium, and continue to cook for 5 to 7 minutes, until peppers are tender. Adjust seasoning and set aside to cool.

Ingredients you will need

Salt And Pepper