Breadbar peperonata



  • 1/3 cup extra-virgin olive oil, divided
  • 2 cloves garlic, minced
  • 1 tbsp chili flakes
  • 4 large sweet red peppers (about 1 ¾ lbs), thinly sliced lengthwise
  • 3 cups sliced red onions
  • 1 tbsp fresh thyme leaves, chopped
  • 2 tbsp capers
  • 3 tbsp red wine vinegar
  • 2 tbsp fresh oregano leaves, chopped
  • Sea salt & freshly ground black pepper


In a large skillet, heat 3 tbsp of the oil over medium-high heat. Add garlic, chili flakes; sauté until aromatic, about 1 minute. Add peppers, onions and thyme; reduce heat to medium and sauté until peppers are softened, about 6 minutes. Add capers and the remaining oil; sauté until flavours are combined, about 1 minute. Transfer pepper mixture to a shallow plastic or stainless steel dish.

Turn off heat, add vinegar to skillet and reduce by half. (The residual heat will be enough to reduce this small amount.) Using a rubber spatula, scrape vinegar over pepper mixture. Stir in oregano. (The heat from the peppers will help release the flavour of the oregano.) Season to taste with salt and pepper.

Serves 6

Make ahead: Let cool, cover and refrigerate for up to 3 days. 

Serve with silky smooth buffalo mozzarella and crusty fried bread.

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Open for Take-Out