F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Peperonata

  • SERVINGS: 8
  • BASIC-EASY
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

This vegetable stew is best made a day ahead so the flavors can blend.

  1. 3 bell peppers—1 green, 1 red and 1 yellow—sliced 1/2 inch thick
  2. 2 large tomatoes, coarsely chopped
  3. 2 medium carrots, thinly sliced
  4. 1 large white onion, thinly sliced
  5. 1 medium zucchini, sliced crosswise 1/4 inch thick
  6. 1 large garlic clove, sliced
  7. 1/3 cup olive oil
  8. 1/4 cup chopped fresh basil
  9. 1 tablespoon chopped fresh parsley
  10. Salt and freshly ground pepper
  1. Combine all of the ingredients in a large enameled cast-iron casserole. Add 1/4 cup of water, cover and simmer over low heat, stirring occasionally, until the carrots are tender, about 45 minutes. Season with salt and pepper.
Make Ahead The peperonata can be refrigerated for up to 3 days. Reheat gently before serving.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.