Baked peperonata

Name: Baked peperonata
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 150 g White onion; 1 Red pepper; 1 Yellow pepper; 1 Green pepper; 60 g Extra virgin olive oil; 240 g Tomato sauce; Salt, to taste

Bell peppers and onions baked with tomato pulp and olive oil until tender and flavourful. A classic Italian vegetable side dish.

Preparation Time:

10 min

Cooking:

45 min

People:

Difficulty:

Easy

Course:

Cuisine Type:

Diet:

Ingredients

150 g White onion

1 Red pepper

1 Yellow pepper

1 Green pepper

60 g Extra virgin olive oil

240 g Tomato sauce

Salt, to taste

Proceedings

Wash the peppers well. Cut the peppers into wedges, following their natural veins. Remove all seeds and white parts. Cut them into strips about 5 mm thick.

Clean and peel the onion. Cut it in half and then into slices about 3 mm thick.

In a baking dish that contains them, add the peppers and onions. Season with extra virgin olive oil and salt to taste. Add the tomato pulp and mix well.

Place the dish on the second shelf of the Smeg oven with Smart cooking function, and select the program Vegetables and side dishes> Individual vegetables> Peperonata.

When cooked, add the chopped parsley to taste.

Wash the peppers well. Cut the peppers into wedges, following their natural veins. Remove all seeds and white parts. Cut them into strips about 5 mm thick.

Clean and peel the onion. Cut it in half and then into slices about 3 mm thick.

In a baking dish that contains them, add the peppers and onions. Season with extra virgin olive oil and salt to taste. Add the tomato pulp and mix well.

Place the pan on the second shelf of the oven in circular steam mode (30% steam) and bake at 190 ° C for 45 minutes.

When cooked, add the chopped parsley to taste.

Wash the peppers well. Cut the peppers into wedges, following their natural veins. Remove all seeds and white parts. Cut them into strips about 5 mm thick.

Clean and peel the onion. Cut it in half and then into slices about 3 mm thick.

In a baking dish that contains them, add the peppers and onions. Season with extra virgin olive oil and salt to taste. Add the tomato pulp and mix well.

Place the pan on the second shelf of the oven and cook in circular mode at 180 ° C for 45 minutes.

Baked peperonata

Ingredients

Proceedings

You might also like them