Can’t have Antipasti without some Peperonata

So today I’m going to keep this short and sweet – which means quick and easy for you!

When entertaining, there is nothing better than a colourful snack to grace your table before the big meal!

Peperonata is a delicious blend of sautéed sweet capsicums/peppers.

You can serve it as a part of an antipasti spread – I love to heap it over bruschetta. It is also great as a topping on grilled chicken or fish.


What you need:

6 peppers (red, yellow, orange)

3 Garlic cloves, minced


125ml  extra virgin olive oil

60 ml balsamic vinegar

What you do:

Roast peppers (with skin) in 180 degree oven until soft and skin is browned. Remove from oven and let cool. Remove skin, slice open and remove seeds. Slice into strips. Add all ingredients into a bowl and marinate the peppers. The result is best if the peppers marinate over night.




One Comment Add yours

  1. saretap says:

    Yum! I bought a big reduced bag of sweet peppers last night so this will be a perfect way to use them up!

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