Peperonata
Roasted Peperonata with Grilled Bread
PREP 15 MIN | COOK 50 MIN | SERVES 4-6
INGREDIENTS:
⅓ cup + 2 tbsp Masseria Organic Extra Virgin Olive Oil
8 garlic cloves, thinly sliced
1 red onion, thinly sliced
2 red bell peppers, thinly sliced
2 orange bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced
1 cup tomato sauce
sherry vinegar
1 tsp sugar
1 tbsp italian seasoning
¾ cup mixed pitted olives
¼ cup basil leaves
1 baguette, sliced diagonally
DIRECTIONS:
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Preheat the oven to 375°F.
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In a pan over medium heat, add ⅓ cup Masseria. Sauté garlic and red onion for 3 minutes, until softened, not browned. Add bell peppers and cook for 5 minutes before adding the tomato sauce, sherry, sugar, and| Italian seasoning and cooking for another 2-3 minutes. Season to taste with salt and pepper
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Add pepper mixture to a baking dish and fold in the olives. Bake for 40-45 minutes until it's bubbly and the edges start to char.
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Preheat the grill to 400°F. Brush 2 tbsp Masseria on baguette slices. Grill until golden brown, 1-2 minutes.
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Garnish roasted peppers with fresh basil, a drizzle of Masseria, and spoon onto individual slices of grilled bread.
