Pepperonata is fantastic as a side dish for grilled meats, as a topping for a sandwich, or piled on baguette slices or crackers as an appetizer. The recipe calls for bell peppers but I have added cubanelle peppers to the bell pepper mix when I have had them on hand. I have also used yellow onions with good results.
| Prep Time | 20 minutes |
| Cook Time | 3 hours |
| Passive Time | 3 hours |
| Servings |
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Ingredients
- 2 tbsp Extra virgin olive oil
- 1 red onion halved and sliced thinly
- 2 tsp minced garlic
- 1½ tsp Italian seasoning mix
- 2 large red bell peppers, cored, seeded and cut into thin strips
- 2 large yellow bell peppers,cored, seeded and cut into thin strips
- 2 large orange bell peppers,cored, seeded and cut into thin strips
- 10 plum tomatoes, seeded and chopped
- 1/4 cup capers
- 1½ tbsp red wine vinegar
- salt and pepper to taste
- 1/2 cup fresh basil leaves, snipped
- 1/4 tsp crushed red pepper flakes optional
Ingredients
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Instructions
- Heat 2 tbsp. olive oil in a large non-stick skillet. Sauté onions for about 7 minutes, stirring frequently. Add garlic and Italian seasoning mix to onions, then transfer mixture to a 5 quart slow cooker.
- Heat remaining 1 tbsp. olive oil in skillet and add pepper strips. Sauté for 3 minutes until peppers have softened. Transfer to slow cooker.
- Add tomatoes, capers, vinegar, 1 tsp. salt, and 1 tsp. freshly grated black pepper to slow cooker. Add red pepper flakes, if using. Mix all ingredients together. Cover slow cooker and cook on low heat for 3 hours. Serve hot or at room temperature. Add additional salt and pepper to taste.
Recipe Notes
adapted from Slow Cooker Classics From Around the World by Victoria Shearer, page 113.
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