Grilled Peperonata Medley
Grilled Peperonata Medley is a vibrant and hearty dish celebrating the rich flavors of sweet bell peppers, combined with the aromatic depth of garlic and onions. With its versatility, this colorful dish serves as an excellent side to meats, a spread for bruschetta and crostini, or a delightful topping for pasta or even eggs. The complexity of flavors develops during a slow simmer, as the sweetness of the roasted vegetables melds beautifully with fresh basil, tangy red wine vinegar, and a hint of heat from red pepper flakes. Finished with the rich essence of Pete's Garlic Oil and optional kalamata olives or anchovies, this dish can elevate any meal. It’s perfect for meal prepping, as it holds well in the refrigerator and can be enjoyed at room temperature or warmed up, making it a fantastic addition to any antipasto platter or as a standalone dish.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Olive oil
1/2 cup (For cooking and making garlic oil.)
Garlic cloves
5 (Halved and skin-on for garlic oil.)
Tuscany seasoning
1 teaspoon (For flavoring the garlic oil.)
Red pepper flakes
1 pinch (For adding heat.)
Bell peppers
6 (Assorted colors, charred and sliced.)
Onion
1 medium (Sliced into 1/4-inch rings.)
Fire-roasted tomatoes
1 (28 ounce) can (For adding depth of flavor.)
Salt & pepper
To taste (For seasoning.)
Red wine vinegar
2 tablespoons (For acidity and flavor.)
Basil
Coarsely chopped (For finishing the dish.)
Kalamata olives
Chopped (optional) (For added flavor.)
Anchovy
1 (optional) (For depth of umami.)
Balsamic glaze
Drizzle (optional) (For serving.)
Instructions
1
Begin by making Pete’s Garlic Oil: In a butter melting pot, combine olive oil with halved garlic cloves (skin on) and add Tuscany seasoning and red pepper flakes. Heat over medium until the oil lightly sizzles, then reduce to a low simmer. Allow the garlic to gently cook until golden and soft, about several hours, stirring occasionally to prevent burning. Once ready, remove the skins.
2
Prepare the bell peppers by charring them on a grill: First, place them top side down on the grill grate, followed by the bottoms; then rotate to char all sides evenly. Once fully charred, transfer them to a tray to cool, ensuring they retain their juices.
3
For the onions, slice them into 1/4-inch thick rings. Brush them lightly with garlic oil and grill until charred and translucent on both sides.
4
Once the peppers have cooled, carefully peel off the charred skin over a large bowl to capture the flavorful juices. Tear the peppers in half, remove the core and seeds, and cut them into 1/2-inch-wide strips.
5
In a sizable pot with the garlic oil, add the charred onions and sauté them over medium heat until they turn translucent. Next, add in the fire-roasted tomatoes, a few grinds of black pepper, the remaining pinch of red pepper flakes, red wine vinegar, and fresh basil along with the reserved pepper juices.
6
Bring the mixture to a boil, then lower the heat to maintain a gentle simmer with the lid on for about 15 minutes. Remove the lid, add in the charred pepper strips and the roasted garlic cloves, stirring occasionally until much of the liquid reduces and thickens. Season to taste with salt.
7
Allow the peperonata to cool to room temperature. You can refrigerate it overnight for the best flavor infusion. Serve it warm, at room temperature, or hot, and enjoy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grilled Peperonata Medley?
Grilled Peperonata Medley is a vibrant and hearty Italian-inspired dish made from charred sweet bell peppers, onions, and garlic simmered with tomatoes and vinegar.
What are the primary ingredients?
The main ingredients include bell peppers, onions, fire-roasted tomatoes, garlic, olive oil, red wine vinegar, and fresh basil.
How do I make Pete's Garlic Oil?
Simmer olive oil with halved skin-on garlic cloves, Tuscany seasoning, and red pepper flakes over low heat for several hours until the garlic is soft and golden.
How should I char the bell peppers?
Place whole peppers on a grill, starting with the tops and bottoms, then rotating to char all sides evenly until the skin is blackened.
Should I peel the peppers?
Yes, once the charred peppers have cooled, carefully peel off the skin over a bowl to capture their juices for the sauce.
Why is it important to save the pepper juices?
The reserved juices contain concentrated smoky and sweet flavors that help enrich the base of the peperonata during the simmering process.
How do I prepare the onions for grilling?
Slice a medium onion into 1/4-inch thick rings and brush them with garlic oil before grilling until they are charred and translucent.
What type of tomatoes are used in this recipe?
The recipe calls for one 28-ounce can of fire-roasted tomatoes to add depth and a smoky flavor to the medley.
How long does the mixture need to simmer?
The initial mixture simmers for 15 minutes with a lid, followed by a second simmer without a lid once the peppers are added to thicken the sauce.
When should I add the fresh basil?
Coarsely chopped fresh basil is added to the pot along with the tomatoes and vinegar before the first simmer.
Can I make this dish ahead of time?
Yes, letting the peperonata sit in the refrigerator overnight allows the flavors to infuse and develop more complexity.
How should Grilled Peperonata Medley be served?
It can be served hot, warm, or at room temperature as a side dish, a pasta topping, or a spread for bruschetta.
Is this recipe vegetarian-friendly?
Yes, the base recipe is vegetarian. However, avoid the optional anchovy addition if you want to keep it strictly vegetarian.
What are some optional additions for extra flavor?
You can add chopped kalamata olives for saltiness, an anchovy for umami depth, or a drizzle of balsamic glaze for sweetness.
How many bell peppers are required?
The recipe requires 6 bell peppers, preferably of assorted colors like red, yellow, and orange for variety.
Can I use this as a spread?
Absolutely, it is excellent as a spread for crostini, bruschetta, or even inside a sandwich.
What kind of vinegar is best for this dish?
Red wine vinegar is recommended for its tangy acidity which balances the sweetness of the roasted vegetables.
How do I slice the peppers after grilling?
Once peeled and seeded, tear the peppers into 1/2-inch-wide strips.
What is Tuscany seasoning?
It is a blend of Italian herbs used in this recipe to flavor the garlic oil.
How do I know when the sauce is finished?
The sauce is ready once the liquid has reduced and thickened to a rich consistency that coats the vegetables.
Can this be used as an antipasto?
Yes, it is a fantastic addition to any antipasto platter alongside meats and cheeses.
How do I handle the garlic cloves?
Simmer them with the skin on in oil, then remove the skins before adding the soft cloves back into the final dish.
Is there a specific way to grill the onions?
Grill them on both sides until they have clear grill marks and have softened into a translucent state.
How much olive oil is needed?
The recipe uses 1/2 cup of olive oil, primarily for creating the infused garlic oil base.
Can I serve this with meat?
Yes, it serves as an excellent side dish for grilled or roasted meats like chicken or steak.
Does the recipe contain any spicy heat?
It includes red pepper flakes in both the oil and the sauce for a subtle hint of heat.
How should I store leftovers?
Store the peperonata in an airtight container in the refrigerator.
What is the serving size for this recipe?
While not specified by weight, the recipe uses 6 peppers and a large can of tomatoes, making it suitable for a group.
Can I use fresh tomatoes instead of canned?
You can, but you would need to roast them first to achieve the same smoky depth as fire-roasted canned tomatoes.
Is the garlic removed from the oil?
The garlic is kept; once softened and peeled, the whole roasted cloves are added into the medley to be eaten.