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Easy Weeknight Peperonata: Perfect 20-Minute Side Dish

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This easy weeknight peperonata is a quick, forgiving, and delicious side dish made with simple ingredients like bell peppers, onions, garlic, and canned tomatoes. It comes together in under 20 minutes and is perfect for busy evenings.

Ingredients

Scale
  • 3 large bell peppers (mixed colors, sliced into ½-inch strips)
  • 1 medium yellow onion (thinly sliced)
  • 3–4 cloves garlic (minced)
  • 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 handful fresh basil (torn or chiffonade)
  • Salt and black pepper to taste
  • ½ teaspoon red pepper flakes (optional)

Instructions

  1. Wash and dry 3 bell peppers. Cut off tops, remove seeds and white membranes, then slice into ½-inch strips. Peel and thinly slice 1 medium yellow onion. Mince 3-4 garlic cloves. Set aside.
  2. Place a large skillet over medium heat and add 3 tablespoons extra virgin olive oil. Let warm for about 30 seconds until shimmering.
  3. Add sliced onion with a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until translucent and softened.
  4. Add sliced bell peppers. Stir to coat in oil. Cook undisturbed for 2 minutes, then stir. Repeat for 8-10 minutes total until peppers soften and get slightly charred.
  5. Push peppers and onions to sides of pan, creating a well in center. Add minced garlic and red pepper flakes (if using) to oil. Stir for 30 seconds until fragrant, then mix everything together.
  6. Pour in entire can of diced tomatoes (with juices) and add 1 tablespoon balsamic vinegar. Stir well, scraping up browned bits from bottom of pan.
  7. Bring to a gentle simmer, then reduce heat to medium-low. Cook for 5-7 minutes, stirring occasionally, until sauce thickens slightly and peppers are tender but not mushy.
  8. Remove from heat. Tear a handful of fresh basil leaves and stir in. Taste and adjust seasoning with salt and black pepper.
  9. Let rest for 2-3 minutes before serving to allow flavors to meld.

Notes

For best results, use a 12-inch pan to avoid crowding the peppers. Let peppers cook undisturbed for a couple of minutes to develop caramelization. Deglaze the pan properly by scraping up browned bits when adding tomatoes and vinegar. Salt in stages for deeper flavor. Watch the garlic carefully to avoid burning. This peperonata tastes even better the next day.

Nutrition

Keywords: peperonata, easy weeknight peperonata, 20-minute side dish, bell pepper recipe, Italian side dish, quick vegetable side

Find it online: https://emacrave.com/easy-weeknight-peperonata-perfect-20-minute-side-dish/