Pepper Peperonata

Ingredients

• 6 yellow bell peppers
• 6 red bell peppers
• 300 g small shallots
• 4 Garlic cloves
• 100 ml extra virgin olive oil
• 500 g ripe tomatoes
• 20 ml white wine vinegar
• 1 mixed herb bundle (oregano, marjoram, basil, thyme)
• 1 lemon
• a few basil leaves (and thyme for garnish)

Instructions

1. 1.

   Grill the bell peppers until the skins blister and can be peeled off. Quarter the peppers, remove seeds and white membranes.

2. 2.

   Peel shallots and garlic. Halve larger shallots. Slice garlic into rounds. Sauté shallots and garlic slowly in olive oil.

3. 3.

   Blanch tomatoes, peel skins, quarter them, remove seeds, and add to the pan. Pour in white wine vinegar and continue sautéing briefly.

4. 4.

   Rinse herbs, shake dry, pluck leaves, finely chop. Wash lemon, dry grate, slice thinly, then quarter slices again.

5. 5.

   Combine all in a shallow bowl, season with salt and pepper, cover, and let rest for at least 2 hours.

6. 6.

   Serve Pepper Peperonata on flat plates as an appetizer.