Peperonata Recipe

by Adrienne Matt on February 14, 2011

in Entertaining,Salads,Vegetables

Here’s another quick appetizer … and it’s the right hue for Valentine’s Day … and the right note: savory and sweet. This keeps well for several days, so it’s a great make-ahead for parties.
peperonata

3 oz raisins
1/2 cup Balsamic vinegar
12 oz roasted red peppers, drained and coarsely chopped
1 small red onion, coarsely chopped
1/3 c minced fresh parsley
1 Tbsp olive oil

Place the raisins and vinegar in a small skillet. Heat to a simmer then turn off the heat and let cool. Meanwhile, drain and chop the red peppers, cut the onions and mince the parsley.
When the raisins are cool, mix all the ingredients together.
Serve with crusty bread or on crunchy endive.

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