VeganMoFo Day 8
Peperonata is one of the classic Italian antipasto dishes. These colourful peppers are served at the start of each meal around Mediterranean region. My version, though, is not the classic version of this famous starter. I thought, I’d better warn you beforehand. I think balsamic vinegar adds tanginess to sweet peppers. Try serving Peperonata with olives, baby potato salad and some crusty bread to mop up all the delicious juices.
2/3 each red, green and yellow capsicum (bell Pepper), seeded
2 tbsp flat-leaf parsley, chopped
2 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
Freshly ground black pepper
• Grill capsicums until skin blisters and blackens.
• Cool slightly and peel the skin.
• Cut the capsicums into thin strips and place into a bowl. Add chopped parsley and season with freshly ground black pepper.
• Drizzle them with balsamic vinegar and olive oil. Mix all the ingredients together thoroughly and spoon into a serving bowl. Serve lightly chilled.