PEPERONATA AND ZUCCHINI MEDLEY
RECIPE TYPE
Vegan
SERVES
8 to 10
Prep: 10 min
Cook: 1 hr 10 min
Ingredients
1 each red, yellow and orange bell peppers, cut into large chunks
2 zucchini, halved lengthwise and cut into large chunks
1 onion, sliced
2 tbsp each Longo’s Mediterranean Extra Virgin Olive Oil and Longo’s Curato Red Wine Vinegar
2 large cloves garlic, chopped
1 tsp Longo’s Essentials Oregano Leaves
1/2 tsp each salt and pepper1 cup halved Longo’s Seriously Sweet Grape Tomatoes
1/2 cup Longo’s Pickled Hot Pepper Rings (optional)
1 tbsp Longo’s Curato Capers in Vinegar, drained
Chopped fresh parsley or Longo’s Organic Basil
Directions
Scatter peppers, zucchini and onion in a 9 x 13-inch baking dish or casserole. Whisk oil with vinegar, garlic, oregano, salt and pepper. Drizzle over vegetables and toss to combine.
Bake in a preheated 325°F oven for 1 hour, stirring occasionally. Add tomatoes and cook for an additional 10 to 15 minutes or until vegetables are tender. Remove from the oven and stir in the hot pepper rings, if using, and capers.
Serve in the baking dish or spoon into shallow bowl and garnish with parsley.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 2g | Fibre 2g |
Fat 4g | Sugar 4g |
Carbs 9g | Sodium 210mg |
