Guest guest Posted April 30, 2006 Report Share Posted April 30, 2006 Pepperonata 2 medium red bell peppers, seeded and cut in 1/2-inch strips 2 medium yellow or orange bell peppers, seeded and cut in 1/2-inch strips 1 large Spanish onion, halved and cut in 1/2-inch strips cooking spray, preferably olive oil 2 tbsps. chopped fresh oregano, or 2 tsps. dried salt and freshly ground black pepper 1 cup vegetable broth, heated Preheat oven to 350 degrees.Place peppers and onions in 9x13-inch baking dish. Coat vegetables generously with cooking spray. Toss to evenly distribute oil. Spray and toss again. Sprinkle on oregano, salt and pepper to taste, and toss again. Pour hot broth into baking dish.Bake 15 minutes. Stir to mix vegetables. Continue baking until vegetables are soft but still hold their shape, about 30 minutes. Adjust seasoning and cool down until warm before serving. (Pepperonata can also be served at room temperature. It will keep 3 to 4 days if refrigerated. Let chilled vegetables come to room temperature before serving.) serves 4. Mail goes everywhere you do. Get it on your phone. Quote Link to comment Share on other sites More sharing options...
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