With the weather warming up and the days becoming longer, it’s time to fire up the barbeque. Rather than serve bottled sauces and relishes alongside your grilled meat or fish, try this Italian dish of sautéed capsicums. It’s simple, delicious and can be made ahead of time, scoring all the ticks for successful entertaining. Peperonata is also a a lovely addition to an antipasto platter. You can serve this either hot or cold.
Ingredients (serves 4):
¼ cup extra virgin olive oil
1 onion, halved and thinly sliced
3 red capsicums (peppers), seeded and cut into strips
2 cloves garlic, thinly sliced
1 tablespoon red wine vinegar
1 teaspoon sugar
Freshly ground black pepper
Large lidded frypan
1. Heat the olive oil in the frypan over a medium heat. Add the onion and cook for 5 minutes or until starting to brown, stirring occasionally.
2. Mix in the capsicums and the garlic and cover the pan. Reduce the heat to low and simmer for about 30 minutes or until the capsicums are tender, stirring occasionally.
3. Stir in the red wine vinegar and the sugar and raise the heat to medium. Cook uncovered for 5 minutes or until the sauce thickens, stirring often.
4. Season to taste with sea salt and freshly ground pepper.