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Greek · Side
Piperonata Peppers Cooked with Onions
Thin strips of red, yellow, orange and green pepper stewed slowly with caramelised onion and garlic in their own juices, then sharpened with red wine vinegar. Served at room temperature, it is a fine buffet dish and keeps well.
- YieldServes 6 to 8
- Hands-on45 min
- Total1 h 23 min
- Difficulty
Ingredients
- 900 gmixed green, red, yellow and orange bell peppers, about 2 lb
- 60 mlextra-virgin olive oil, about 1/4 cup
- 2large onions, peeled, halved and cut into thin slices
- 1 clovegarlic, large, peeled and minced
- to tastesalt
- 3½ tbspstrong red wine vinegar, 3 to 4 tablespoons
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