Pepper Stew with Toast: Peperonata con Bruschetta

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil, plus 3 tablespoons
  • 1 sweet red bell pepper, cored, seeded, and cut into 1/2-inch dice
  • 1 sweet yellow pepper, cored, seeded, and cut into 1/2-inch dice
  • 2 tablespoons sherry vinegar
  • Salt and pepper
  • 4 (1-inch thick) slices bread
Directions
  • In a 12 to 14-inch saute pan, heat 2 tablespoons olive oil over high heat until almost smoking.

  • Add the peppers and saute over high heat 4 minutes, until browned at the edges and softened. Add the sherry vinegar and salt and pepper, to taste, reduce the heat to medium, and continue to cook for 5 to 7 minutes, until peppers are tender. Adjust seasoning and set aside to cool.

  • Preheat the grill or broiler. Grill each slice of bread on both sides until crusty and browned, then top with peperonata and serve.


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