Name: Peperonata with Roasted Bell Peppers
Total time: 20 min
Yield: Serves 7 (Makes 1 3/4 cups)
Ingredients: 1/4 cup extra-virgin olive oil; 1/2 small onion, cut into 1/2-inch pieces; 1/4 teaspoon salt; 4 garlic cloves, minced to paste; 1 1/2 cups roasted bell peppers, cut into 1/2-inch pieces; 1/3 cup golden raisins; 1/4 cup capers, rinsed; 1/4 cup chopped fresh parsley; 3 tablespoons red wine vinegar; Pinch cayenne pepper

Why This Recipe Works

We made this condiment with sweet, smoky roasted bell peppers rather than the usual stewed kind. Doing so not only added an extra layer of flavor but also meant that the bell peppers’ tough skins were removed, so the peperonata’s texture was especially lush. Golden raisins added chew, and vinegar and capers countered the sweetness in this perfectly balanced topping for meat, fish, or toasted bread..

Before You Begin

Because green bell peppers contribute some bitterness, do not use more than one. Serve warm or at room temperature as a topping for chicken, fish, polenta, or crusty bread.

Instructions

Heat 2 tablespoons oil in 10-inch skillet over medium heat until shimmering. Add onion and salt and cook, stirring frequently, until onion is softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove skillet from heat and stir in bell peppers, raisins, capers, parsley, vinegar, cayenne, and remaining 2 tablespoons oil. Transfer to bowl and serve. (Peperonata can be refrigerated for up to 3 days.)