You are here


Diet.Chef's picture
  Red peppers 2
  Yellow peppers 2
  Waxy potatoes 1 Pound (450 Gram)
  Onion 1 Large
  Virgin olive oil 2 Tablespoon (Good Quality)
  Tomatoes 1 1⁄2 Pound, peeled, deseeded and chopped (700 Gram)
  Courgettes 2 Small
  Pitted black olives 2 Ounce, quartered (50 Gram)
  Basil leaves 4
  Ground black pepper To Taste
  Bread 1 Tablespoon
  Salt To Taste

1. Prepare the peppers by halving them lengthwise and removing the stems, seeds, and membranes.
2. Cut the peppers lengthwise into strips about 1 cm /1/2 inch wide. Peel the potatoes and cut into rough dice, about 2.5-3 cm /1-1 1/4 inch across. Cut the onion lengthwise into 8 wedges.
3. Heat the olive oil in a large saucepan over a medium heat.
4. Add the onion and cook for about 5 minutes, or until starting to brown.
5. Add the peppers, potatoes, tomatoes, courgettes, black olives and about 4 torn basil leaves. Season to taste with salt and pepper.
6. Stir the mixture, cover and cook over a very low heat for about 40 minutes, or until the vegetables are tender but still hold their shape. Garnish with the remaining basil. Transfer to a serving bowl and serve immediately, with chunks of crusty bread.

Recipe Summary

Difficulty Level: 
Side Dish
Garnish, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

Rate It

Your rating: None
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1204 Calories from Fat 388

% Daily Value*

Total Fat 43 g66.9%

Saturated Fat 3 g14.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1016.3 mg42.3%

Total Carbohydrates 193 g64.4%

Dietary Fiber 35.1 g140.3%

Sugars 50.6 g

Protein 29 g57.6%

Vitamin A 298.4% Vitamin C 1729.1%

Calcium 30.8% Iron 56.6%

*Based on a 2000 Calorie diet


Peperonata Recipe