Peperonata Recipe - Food.com
"Peperonata is mostly viewed as a simple but flavorful accent dish frequently served alongside hardy meats and poultry. It is far more versatile, used as a topping for bruschetta, flatbread, crostini, as a pasta sauce, added to an antipasto platter, as a condiment, even a topping for eggs. My favorite is grilling it with fontina or asiago cheeses between slices of artisan bread with melted cheese oozing out. As the name implies, its dominant ingredient is sweet and colorful bell peppe..."
INGREDIENTS
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1/2 cup olive oil
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5 garlic cloves
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1 teaspoon tuscany seasoning
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1 pinch red pepper flakes
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6 bell peppers, bright colors
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1 medium onion
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1 (28 ounce) can roasted tomatoes
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salt and pepper
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1 pinch red pepper flakes
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2 tablespoons red wine vinegar
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coarsely chopped basil
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chopped olives like kalamata olive (optional)
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anchovy (optional)
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drizzle serving dish with a light drizzle balsamic glaze (optional)
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