Vibrant Peperonata: A Quick & Easy Vegan Delight

Peperonata is a vibrant, Mediterranean vegetable stew packed with sweet peppers, garlic, and onions, perfect for a quick vegan dinner.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetable Base

2 pieces Red Bell Peppers Substitute with green bell peppers if desired.
1 piece Yellow Bell Pepper Can be replaced entirely with red if preferred.
1 medium Onion Substitute with shallots for a different flavor.
3 cloves Garlic Use roasted garlic for a milder taste.

For the Sauce

2 tablespoons Olive Oil Use high-quality extra virgin for best taste.
1 cup Passata Substitute with crushed tomatoes for a chunkier texture.
2 tablespoons Tomato Paste Reduce quantity if using only fresh tomatoes.
1 tablespoon Balsamic Vinegar Red wine vinegar can be used as an alternative.

For Seasoning

1 teaspoon Oregano Dried Italian herbs can be used in lieu.
1 handful Basil Fresh basil is ideal, but dried can work.
Salt Adjust to taste.
Pepper Adjust to taste.

Equipment

Large skillet

Method

Step-by-Step Instructions for Peperonata

In a large skillet, heat 2 tablespoons of olive oil over medium heat until it shimmers.
Add 3 cloves minced garlic and 1 medium diced onion. Sauté for 3-4 minutes until translucent.
Stir in 1 sliced red bell pepper and 1 sliced yellow bell pepper. Cook for an additional 5 minutes.
Mix in 2 tablespoons of tomato paste, 1 cup passata, and 1 tablespoon balsamic vinegar. Season with salt and pepper, and simmer for about 10 minutes.
After simmering, stir in 1 teaspoon of dried oregano and a handful of fresh basil leaves. Allow to simmer for 2 more minutes.
Remove from heat and serve hot over pasta, grains, or with crusty bread.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 20gProtein: 3gFat: 4gSaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 300mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 1500IUVitamin C: 80mgCalcium: 40mgIron: 1mg

Notes

Store leftover Peperonata in an airtight container for up to 4 days. For longer storage, freeze for up to 3 months.

Tried this recipe?

Let us know how it was!