Peperonata à la Sal
Cuisine: Vegetarian and gluten free
Serves: Serves 4-6
I love the addition of a little bit of sweet in the form of dried figs (or fresh if you're lucky enough to have them).
  • 2 tablespoons olive oil
  • ½ sweet onion, sliced into thin wedges
  • 10 small, sweet red, yellow and orange peppers, trimmed, seeded and sliced into strips
  • 2 carrots, peeled and julienned
  • 2 cloves garlic, chopped
  • 2 cups multicolored cherry tomatoes, cut in half
  • 3 dried figs, chopped into little pieces
  • 1.4 cup fresh basil, chopped
  • ½ cup fresh parsley, chopped
  • 1-2 tablespoons Balsamic vinegar
  • Salt and pepper to taste
  • 2 tablespoons Parmesan cheese, shredded
  1. In a large pan, heat the olive oil over high heat. Toss in the onion, peppers and carrots and sauté until the peppers are blistered and the carrots and onion begin to soften. Reduce the heat to medium and add the garlic and stir until softened. Add the tomatoes and chopped figs and sauté until tomatoes are soft and release their juices, about 5 minutes. Add the basil, parsley, Balsamic vinegar and salt and pepper to taste. Toss with Parmesan cheese and serve over chicken, with potatoes or by itself.
Recipe by Seasons in Vermont at