Pepperonata
5
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
Say hello to this colourful capsicum take on bruschetta. Replacing tomatoes with capsicums gives new flavour and excitement to a classic dish!
Ingredients
Olive oil
1 tbs
Red onion
1 medium, thinly sliced
Garlic
2 clove(s), finely chopped
Red capsicum
1 medium, halved, thinly sliced
Green capsicum
1 medium, halved, thinly sliced
Yellow capsicum
1 medium, halved, thinly sliced
Tomato(es)
4 medium, cut into thin wedges
Capers, rinsed, drained
1 tbs
Balsamic vinegar
2 tsp
Ciabatta bread
320 g, 8 sliced cut into 1 cm thick slices
Fresh basil
1 tsp, to serve
Instructions
1
Heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring occasionally, for 3-4 minutes or until soft. Add capsicum and tomato. Toss to combine. Cover and cook for 5 minutes. Stir to combine. Reduce heat to low. Cover and cook for 5 minutes. Uncover and cook for a further 5 minutes or until thickened.
2
Stir in capers and vinegar. Season with salt and pepper. Set aside to cool.
3
Preheat a grill on high. Toast bread, turning, until golden on both sides. Top with pepperonata and basil leaves.
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