A “contorno” (side dish without meat) from Sicily prepared by Camilla with bell peppers, onion, garlic, and fresh herbs. It is typically prepared in large quantities so that there would be leftovers the next day to combine with rice or pasta. Either the stovetop or the oven can be used to prepare it. The cooktop version is this. The next day is much better for this!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 large red bell peppers, seeded
- 1 large yellow bell pepper, seeded
- 2 tablespoons olive oil, or more to taste
- 1 large red onion, cut into 8 wedges
- 2 cloves garlic, minced
- ⅓ cup dry white wine
- 2 medium ripe plum tomatoes, diced
- ⅓ cup sliced black and green olives
- 1 bunch fresh basil, chopped
- 1 tablespoon chopped fresh oregano
- 1 small fresh red chile pepper, finely chopped
- salt and ground black pepper to taste
Instructions
- Cut red and yellow bell peppers into 1-inch pieces.
- Heat oil in a large, nonstick skillet over medium heat. Add onion and garlic; saute until fragrant, about 3 minutes. Add bell peppers; cook and stir until onion becomes translucent, about 7 more minutes. Stir in wine. Add tomatoes, mix, and bring to a simmer.
- Cook until tomatoes have begun to soften, about 5 minutes. Stir in olives, basil, and oregano. Simmer, stirring occasionally, until bell peppers have softened, about 5 minutes more. Add chile pepper and season with salt and pepper. Serve warm.
Reviews
I think it’s the simplicity of this dish that makes it so good. The large pieces assure you get a unique bite each time you dig in, which is nice. I did add more garlic because I just love it, but other than that was true to the original recipe. We had it with a pesto salmon last night and today warmed it up and topped an egg for a healthy, light lunch. Will do again and thank you for sharing!