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Photo of Pepperonata by WW

Pepperonata

5
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
8
Difficulty
Moderate
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.

Notes

TIP: You can make pepperonata five days ahead. Store in an airtight container in the fridge and bring to room temperature before serving. Pepperonata is delicious served with grilled meats and fish.

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