Dive into a bowl of colour and flavour with this vegan Italian peperonata Recipe with olives! A perfect side dish or appetiser for any occasion. Today, we're making a simple yet elegant Vegan Peperonata with Olives. It's a classic Italian recipe featuring slow-cooked bell peppers, onions, and tomatoes, but we're kicking it up a notch with the addition of juicy olives. This dish makes a stunning addition to your dinner table and is perfect for impressing guests, yet it's surprisingly easy to make. So, let's get cooking and bring a touch of Italy to your kitchen!
Recipe:
Serves: 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Ingredients:
- 2 tbsp extra virgin olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 3 bell peppers (red, yellow, and green), seeded and sliced into thin strips
- 1 can (400g) diced tomatoes
- 1/2 cup pitted black and green olives, roughly chopped
- 1 tsp dried oregano
- Salt and black pepper, to taste
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh parsley, chopped
Method:
1. In a large skillet or pan, heat the olive oil over medium heat. Add the sliced onion and cook for about 5 minutes, stirring occasionally, until it starts to soften and turn translucent.
2. Add the minced garlic and continue to cook for another 2 minutes, stirring frequently to prevent burning.
3. Add the sliced bell peppers to the skillet and cook for 10 minutes, stirring occasionally, until they begin to soften.
4. Stir in the diced tomatoes, olives, dried oregano, salt, and black pepper. Reduce the heat to low and let the mixture simmer for 10-15 minutes, or until the peppers are tender and the sauce has thickened.
5. Once the peperonata is cooked, remove it from the heat and stir in the chopped fresh basil and parsley.
To serve:
Serve the vegan peperonata with olives warm or at room temperature, as a side dish or over crusty bread as an appetiser.
Additional Tips:
For a heartier meal, try serving the peperonata over pasta or alongside grilled vegetables.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can use the mixture as bruschetta the next day.
Allergy information / alternatives:
This recipe is already vegan, dairy-free, and gluten-free. For a nut-free option, ensure no cross-contamination with nuts during the production of the olives.
Nutritional Information (per serving):
Calories: 127 kcal
Protein: 2 g
Carbohydrates: 11 g
Fibre: 3 g
Sugar: 6 g
Fat: 8 g
Saturated Fat: 1 g
Sodium: 266 mg
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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