Anyone that knows me will attest to  my meat eating powers. However this vegetarian dish with a kick would serve as a tasty supper dish or a lunch

Serves about 6 people

Ingredients

4  x red peppers

3 x orange peppers

1 x red chilli chopped into tiny pieces

100 mil (3.5 fl oz) of olive oil

2 x garlic cloves peeled and crushed

salt and pepper to taste

2 tbs capers in brine, rinsed

15 x black olives

1 tbspoon of chopped flat leafed parsley

 

 

 

 

 

 

 

 

Method

 

Halve the red and orange peppers, removing the core and seeds. Then slice lenghways. Heat the oil in a large pan,  add the garlic and chilli and fry over a medium heat for about 1 minute

Add the sliced peppers, Season well and toss to coat in the oil. Cover the pan with a lid and cook over a low heat for about 45 minutes

Add the capers, olives and chopped parsley and stir to mix. You can serve straightaway or cool and chill until required

Serve the peperonata warm or cold with warm crusty bread

 

I think this is best cooked in advance so that the flavours grow.If you are serving it cold bring it to room temperature or you can reheat.

 

 

Enjoy

 

 

 

All the best

 

 

 

Nick

 

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