For those who like their food with a bit of a kick, we recommend this wonderful sweet and spicy peperonata dish. Not only is it healthy, nutrition-packed, and one of the tastiest things you will ever try, but it’s also really easy to make in almost no time. It’s serves a great purpose as a full meal and as an appetizer.
To make this great dish, you’ll need:
- 2 tablespoons of olive oil
- ½ teaspoon of kosher salt
- 2 pounds of assorted peppers (mini sweet, bell, hot long peppers, etc.), seeded and cut into strips
- 6 shallots, peeled and halved
- 3 tablespoons of red wine vinegar
- 2 teaspoons of sugar
- 1 teaspoon of chopped fresh thyme
Take a Dutch oven and heat it over medium-high heat before adding oil to it. Swirl the pan so the oil coats it. Add salt, pepper, and shallots, and cook it for 3 minutes, or until the shallots begin to brown slightly.
Reduce the heat to medium-low, cover the pan, and continue cooking the mix for 20 more minutes or until the peppers are tender.
Increase the heat to medium-high again, and add sugar, vinegar, and thyme into the mix.
Cook for 15 minutes or until the peppers are tender, and the shallots are golden brown. Stir the mix occasionally, so everything combines well and cooks evenly. Serve the pepperonata warm or at a room temperature.