Peperonata is an Italian side dish to serve over pasta, chicken or as a spread for crusty bread. Think of it kind of like a “pepper pesto”.
- ¼ cup olive oil
- ½ red onion, thinly sliced
- 2 roaster peppers, thinly sliced
- 2 Roma tomatoes, thinly sliced
- 1 tablespoon balsamic vinegar or red wine vinegar
- Heat oil in heavy large skillet and add peppers, tomatoes and onions. Sauté until very tender, about 30 minutes.
- Mix in vinegar. Season to taste with salt and pepper.