Baked peperonata with olives and capers | Italian flavor
(0)
60 min
Under an hour
Sezamo
O mâncare mediteraneană clasică din ardei copți lent la cuptor cu ceapă roșie, măsline Kalamata, capere aromate și busuioc proaspăt. Plină de culoare și savoare dulce-caramelizată.
Ingredients
Preparation method
Preparing the vegetables
Preheat the oven to 190°C. Wash the bell peppers and kapia peppers, remove the cores and seeds, then cut them into wide strips of about 2-3 cm.
Peel the red onion and slice it into wedges, crush the garlic cloves lightly with the flat side of a knife blade and mince them finely. Halve the cherry tomatoes.
Baking in the oven
Place the pepper strips, red onion, garlic, and cherry tomatoes in a large ovenproof baking dish. Add the black olives and drained capers.
Chef's tip
Peperonata is even tastier the next day, after all the flavors have melded together in the refrigerator.
For a slightly sweet and sour Sicilian-style note (agrodolce), you can drizzle the vegetables before baking with a tablespoon of red wine vinegar and a pinch of brown sugar.
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