Piperonata

5 from 1 vote

I love this summer recipe and cook it often when peppers are in peak season. It's very versatile. You can serve it over bruschetta, over pasta or rice, or even as an accompaniment or topping to grilled chicken. It's great tossed with grilled shrimp, too! Try dressing it with a little crumbled feta as well. You can find many of the ingredients needed to m ake piperonata on my online store here.

5 from 1 vote

Piperonata

By Diane Kochilas

Prep Time 10

Cook Time 30

Servings

Lent / Fasting, Meze / Starters, Recipes, Snacks, Vegan, Vegetables, Vegetarian

Prep Time 10

Cook Time 30

Servings

Lent / Fasting, Meze / Starters, Recipes, Snacks, Vegan, Vegetables, Vegetarian

Ingredients

2.2 lbs. / 1 kilo assorted peppers green, red, yellow
1/2 cup extra virgin Greek olive oil
2 large red or yellow onions halved and sliced
1 large garlic clove peeled and crushed
3-4 tbsp. strong red vinegar

Instructions

1. Rinse and drain the peppers and wipe dry. Cut off the crown and stem. Remove the seeds and veins on the inside. Slice the peppers into strips about 1/2-inch (1.25 cm) wide.
2. Heat the oil in a large frying pan and wilt the onions over medium heat for approx. 10 minutes, until they start to color very lightly. Add the garlic and stir for a few seconds.
3. Stir in the pepper strips. Cook, stirring occasionally, for approx. 20-25 minutes, until soft. Five minutes before removing from heat, add the salt and vinegar. Serve in a bowl, on a small serving plate or on top of toasted bread.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Piperonata