Peperonata recipe
Prep colourful sweet peppers with vinegar, passata and olives then serve with crusty bread for a delicious, healthy dinner. This easy veggie meal is ready in just 40 minutes.
See method- Serves 4
- 10 mins to prepare and 30 mins to cook
- 130 calories / serving
Ingredients
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 sweet pointed red peppers, cut into strips
- 2 yellow peppers, cut into strips
- 1 tbsp red wine vinegar
- 125ml (4fl oz) passata
- 10 pitted black olives, halved
- handful basil leaves
- crusty bread, to serve
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Shop ingredientsEach serving contains
- Energy
- 545kJ 130.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 0.5g
- Sugars
- 13g
of the Reference intake
Carbohydrate 15.0gProtein 2.9gFibre 4.9g
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- Fry the onion and garlic in the oil for 8 minutes, until golden. Add the peppers and cook for 5 minutes, then add the vinegar, passata and season. Simmer for 25 minutes.
- Remove from the heat and add the olives and basil. Serve with toasted bread, if you like.
