Pepperonata Recipe

This delicious combination is the perfect canvas for both robust and full-bodied extra virgin olive oils. You can serve the pepperonata as a dip for crackers or fresh vegetables, spooned on top of simply baked or broiled fish, chicken or lamb, or as a condiment for cheese, turkey or roast beef sandwiches.


3 whole red bell peppers

3 whole yellow bell peppers

6 tbsp. olive oil, plus more for drizzling

4 garlic cloves, peeled and thinly sliced

4 tbsp. chopped fresh flat-leaf parsley

¼ tsp. coarse kosher salt

Freshly ground black pepper, to taste

Crushed red pepper flakes, optional


Preheat broiler.  Set oven rack at top-third position.

Place peppers onto a large baking sheet and set under broiler. Char peppers, turning occasionally so that all sides get charred. This will take 10-15 minutes.

Tip peppers out of pan into a large bowl. Cover bowl with plastic wrap and let peppers steam for eight minutes or until cool enough to handle.

While peppers steam, heat olive oil in a large skillet over medium-low heat. Add garlic and sauté just until softened. Do not let garlic brown. Set aside.

When peppers are cool enough to handle, peel off charred skin and pull out stems and seeds; discard.  Cut peppers into thin strips, about 1-inch wide.

Toss peppers with olive oil garlic-mixture in pan.

Sprinkle with parsley and season with salt, black pepper and crushed red pepper flakes, if using. Transfer to a serving dish. Serve warm or at room temperature, drizzled lightly with extra virgin olive oil.