Peperonata

Name: Peperonata
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 Green Bell pepper; 1/2 red Bell pepper; 1/2 orange pepper; 1/2 yellow pepper; 1/2 c onion, finely chopped; 10 cherry tomatoes (1cup tomatoes, diced); 2 tbsp extra virgin olive oil (organic); 10 Basil Leaves; 1 tbsp Italian parsley; 1 tbsp spice mix (coriander, cumin, black pepper powderes)

Lakshmi Sridharan Ph D @cook_19872338

USA

#TheChefStory #ATW3

Italian in origin. Simple, colorful and elegant. full of flavor and aroma. Bell peppers o four different colors, cherry tomatoes, Italian parsley, basil, onion and garlic. Italians use Olive oil and tomatoes in cooking

#TheChefStory #ATW3

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30min

4 servings

1/2Green Bell pepper
1/2red Bell pepper
1/2orange pepper
1/2yellow pepper
1/2 conion, finely chopped
10cherry tomatoes (1cup tomatoes, diced)
2 tbspextra virgin olive oil (organic)
10Basil Leaves
1 tbspItalian parsley
1 tbspspice mix (coriander, cumin, black pepper powderes)

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Steps

30min

1

Make a checklist; keep the ingredients within reach
2

From start to finish, cook over medium low heat.
Over medium-low flame heat olive oil in a pan, 1 minute
Stir in onions and garlic; add salt; sauté until translucent; do not brown
Bell peppers were quite huge; hence I used only half of them. Add thinly sliced bell peppers, toss, and cook until soft
Add tomatoes (I get hundreds of cherry tomatoes. I love to use them in my cooking)
3

Continue cooking with the pan covered until all veggies come together and get soft, about 15minutes However, I like them crisp. Stir in basil, and parsley. Sprinkle spice powder, turn off the stove
4

Colorful aromatic flavorful peperonata is ready to serve. Transfer to a serving bowl. You may serve with parantha, chapathi or dosai. Enjoy

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Lakshmi Sridharan Ph D @cook_19872338

on September 15, 2022 00:59

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography