PEPERONATA (SAUTéED PEPPERS AND ONIONS)
Peperonata or Sautéed Peppers and Onions - Italian bell pepper, onion, tomato sauté, with garlic, ground oregano, and fresh basil. An easy summer side dish.
Provided by Elise Bauer
Categories Side Dish Quick and Easy Bell Pepper Italian Onion Tomato
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Sauté the onions: Heat olive oil in a large sauté pan on medium high heat. When the oil is shimmering, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to color.
- Add the peppers: Add the peppers and stir well to combine with the onions. Sauté for 4-5 minutes, stirring often. The peppers should be al dente-cooked, but with a little crunch left in them.
- Add the garlic: Add the garlic, and sauté another 1-2 minutes.
- Add salt, sugar, oregano: Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute.
- Add the diced tomatoes: and cook just one minute further.
- Add basil, black pepper, lemon juice: Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving squeeze a little lemon juice over the dish.
Nutrition Facts : Calories 134 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 55 mg, Sugar 7 g, Fat 9 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
SAUTEED ONIONS AND PEPPERS
Steps:
- Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
- Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.
CATALINA PEPPERS, ONIONS & TOMATOES
I had green tomatoes, banana peppers and an onion in the hydrator which I wanted to use. So I created this easy side to go with a grilled tuna steaks. Delicious combo! Enjoy! :)
Provided by AcadiaTwo
Categories Onions
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a skillet add peanut oil and onions and saute for about 4 minutes on medium low heat stirring so onions do not brown.
- Cut up peppers in bite sized pieces and add to skillet with onions and saute for 3 minutes more, then add Catalina salad dressing mixing to coat everything.
- Then add green tomato slices and saute 2-3 minutes more and then serve.
Nutrition Facts : Calories 319.6, Fat 28.1, SaturatedFat 4.1, Sodium 283.6, Carbohydrate 17.1, Fiber 5.1, Sugar 10.7, Protein 3.1
STEWED PEPPERS WITH TOMATOES, ONIONS AND GARLIC
There are variations of this dish throughout the Mediterranean. The Basque piperade, made with slender, slightly piquant peppers called piments d'espelette and stirred into scrambled eggs along with bayonne ham, has some heat; whereas Italian peperonata is sweet through and through. A North African version, chakchouka, is spiced with fiery harissa and a spice blend made with caraway and coriander, cayenne and garlic, and is usually served with eggs poached right on top of the stew. See the variations below.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 6
Number Of Ingredients 7
Steps:
- Heat the oil in a large nonstick skillet or heavy casserole over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and peppers. Cook, stirring often, for 5 minutes and add 1/2 teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.
- Add the tomatoes, thyme, salt, and pepper, bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings. Serve as a side dish, as a topping for pizza, pasta, polenta, rice, or bruschetta, as a filling for an omelet, or stir into scrambled eggs.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 2 grams
SAUTEED PEPPERS AND TOMATOES
Provided by Marialisa Calta
Categories easy, weekday, side dish
Time 30m
Yield Four servings
Number Of Ingredients 5
Steps:
- Heat the oil in a large saute pan over medium-high heat. Add the peppers and then shake the pan to coat them with oil.
- Add the tomatoes and, if using canned tomatoes, about 1/2 cup of the juice. Add the basil, salt and pepper to taste and cook, stirring from time to time, for 20 to 30 minutes.
Nutrition Facts : @context http, Calories 50, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 579 milligrams, Sugar 6 grams
GARDEN ROASTED TOMATOES WITH PEPPERS & ONIONS
This Is a quick & easy side dish from our garden. It is so simple fresh tasty and delicious. The tomatoes were given to my husband by a coworker, and the peppers are from our garden. It is quick summer side dish to accompany any meal. You can add what ever vegetables you like squash or zucchini, other fresh herbs & parsley ,...
Provided by Rose Mary Mogan
Categories Vegetables
Time 40m
Number Of Ingredients 10
Steps:
- 1. Wash, prep and chop the veggies that you plan to use for this dish. Add them all to a large bowl. Dry with a paper towel to remove any excess water.
- 2. Spray a Jelly roll style pan with nonstick cooking spray. add all the veggies in a single layer, then drizzle with olive oil and sprinkle with steak seasoning. Be sure all of the veggies are coated with the spices.
- 3. Place in pre heated 425 degree F. oven and roast for 20 to 25 minutes until veggies are tender and tomatoes begin to wither somewhat from the heat. Remove and serve immediately while still hot. NOTE: MAY ADD SOME FRESHLY SHREDDED PARMESAN CHEESE OVER VEGGIES WHILE STILL HOT IF DESIRED. It is really yummy.
TRI-COLOR PEPPERS IN GARLIC, ONIONS AND TOMATOES
Generally a summer tapa (when peppers are abundant). They are colorful, taste great and make a great addition to your array of tapas. In addition this is a geat vegetarian topping to pasta or rice.
Provided by An American in Spain
Categories Peppers
Time 41m
Yield 6 tapas
Number Of Ingredients 10
Steps:
- Heat olive oil in large frying pan.
- Add peppers and onions and cook gently for 2-3 minutes, stirring frequently.
- Add parsley, cilantro and garlic and cook another 2-3 minutes.
- Add chopped tomatoes and their juice to the pan, stir and season with salt and pepper.
- Cover the pan and simmer for about 20 minutes or until the peppers are tender but somewhat crisp.
- (Do not overcook the peppers).
- The sauce should be somewhat thick.
- If too much liquid remains when the peppers are crisp tender, remove the peppers and onions and boil rapidly to reduce the liquid.
- Check the seasoning again at this point.
- Add the peppers and onions back into the sauce, if necessary.
- Serve immediately.
- The dish may be made ahead of time and rewarmed when served.
PIPERADE (SAUTE OF PEPPERS, ONIONS AND TOMATOES)
REGIONAL inspirations and influences have always had their place on French menus, but with an increased interest in vegetables, country dishes such as piperade - a vegetable dish from the Basque region of France - are showing up in various guises. While the classic piperade often appears with scrambled eggs and country ham, Alain Dutournier of Au Trou Gascon of Paris recently served a more elegant molded version as a vegetable side dish to rabbit. The rabbit was sauteed and covered with thin slices of spicy- hot green peppers. Other regional vegetable inspirations recently appearing on Paris menus include cold Proven,cale ratatouille (a blend of tomatoes, eggplant, onions and zucchini) topped with a poached egg (served at Taillevent), and a Ni,coise tapenade (a blend of olives, capers, anchovies and olive oil) spread over roasted porgy fillets (at La Cantine des Gourmets).
Provided by Patricia Wells
Categories side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat broiler with broiler rack about 2 inches from heat. Broil peppers for 10 minutes, turning as skins blister and blacken. Remove peppers. When cool enough to handle, carefully peel and seed, discarding skins and seeds. Cut peppers into thin strips.
- In large skillet, using no butter or oil, combine peppers, onions, tomatoes, garlic and herbs and cook, covered, over very low heat for 1 to 1 1/2 hours, stirring occasionally. Mixture should be quite thick.
- Piperade can be made ahead and put into 4 half-cup ramekins or molds. To reheat, place in boiling water bath and cook on top of stove until warmed through, about 10 minutes.
Nutrition Facts : @context http, Calories 71, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 618 milligrams, Sugar 8 grams
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