Name: Peperonata e pane (roast peppers on day-old bread with basil)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 60 ml (¼ cup) extra-virgin olive oil, plus extra for brushing and drizzling; 5 garlic cloves, thinly sliced, plus 1 extra, halved, for rubbing; 1 onion, thinly sliced; 3 each red and yellow capsicum, seeds removed, thinly sliced; 400 gm Italian canned chopped tomatoes; 1 tbsp red wine vinegar; Pinch of caster sugar; 2 tbsp (firmly packed) oregano leaves; 6 1cm-thick day-old sourdough bread slices; To serve: torn basil leaves

Peperonata e pane (roast peppers on day-old bread with basil)

Australian Gourmet Traveller recipe for peperonata e pane (roast peppers on day-old bread with basil).

Serves 6

Prep

15M

Cook

35M

Total

50M

Skip to Recipe

Tear the bread and toss it through a rocket salad with the peperonata the next day – if you have any leftovers, that is. Add some torn flat-leaf parsley and crushed cherry tomatoes for extra flavour.

Ingredients

60 ml (¼ cup) extra-virgin olive oil, plus extra for brushing and drizzling

5 garlic cloves, thinly sliced, plus 1 extra, halved, for rubbing

1 onion, thinly sliced

3 each red and yellow capsicum, seeds removed, thinly sliced

400 gm Italian canned chopped tomatoes

1 tbsp red wine vinegar

Pinch of caster sugar

2 tbsp (firmly packed) oregano leaves

6 1cm-thick day-old sourdough bread slices

To serve: torn basil leaves

Method

Main

1.Preheat oven to 250C. Heat olive oil in a wide saucepan over medium heat. Add garlic and onion and cook until just tender (5 minutes), then add capsicum, tomato, vinegar and sugar, and stir occasionally until capsicum is tender and tomato is reduced (20-30 minutes). Stir through oregano, season to taste and keep warm.

2.Meanwhile, brush bread with olive oil and rub with the cut side of halved garlic. Place on an oven tray and bake, turning once, until golden (10-12 minutes). Transfer bread to plates, spoon over peperonata, drizzle with extra olive oil and scatter with basil.

Styling by Geraldine Muñoz

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Ingredients

Method

Main

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