Vegetarian Piperade
A vibrant and flavorful Basque side dish featuring sweet bell peppers, ripe tomatoes, and aromatic onions. This simple yet elegant preparation is seasoned with Espelette pepper for a touch of warmth.
Originálny recept od Forkin
- Celkový čas
- 45 min
- Porcie
- 4
- Náročnosť
- Ľahká
- Na porciu
- 126 kcal
Príprava
Suroviny
Suroviny
- 2 ksgreen bell pepper, seeded and sliced
- 1 ksred bell pepper, seeded and sliced
- 1 ksyellow onion, thinly sliced
- 2 strúčikgarlic, minced
- 400 gripe tomato, diced
- 2 lyžicaolive oil
- 0,5 lyžičkaespelette pepper, or to taste
- 0,5 lyžičkasalt, or to taste
- 0,25 lyžičkablack pepper, freshly ground
garnish
- 2 lyžicafresh parsley, chopped(voliteľné)
Vybavenie
large skillet · knife · cutting board
Postup
Krok za krokom
- 1
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Približne 1 min
Poznámka kuchára: Ensure the pan is large enough to comfortably hold all the vegetables.
- 2
Add the yellow onion and bell peppers to the skillet and sauté for 8-10 minutes, until softened.
Približne 10 min
Poznámka kuchára: Stir occasionally to prevent sticking and ensure even cooking.
- 3
Stir in the garlic and cook for another 1-2 minutes until fragrant.
Približne 2 min
Poznámka kuchára: Be careful not to burn the garlic, as it can become bitter.
- 4
Add the diced ripe tomato, Espelette pepper, salt, and black pepper to the skillet.
Približne 1 min
- 5
Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the vegetables are very tender and the flavors have melded.
Približne 20 min
Poznámka kuchára: Stir occasionally to prevent the bottom from scorching.
- 6
Taste and adjust seasoning as needed.
Približne 1 min
- 7
Serve warm, garnished with fresh parsley if desired.
Na porciu
Výživové údaje
- Kalórie
- 126,1kcal
- Bielkoviny
- 2,6g
- Sacharidy
- 14,9g
- Tuky
- 7,2g
- Vláknina
- 3,9g
- Cukry
- 9g
Odhad podľa množstva surovín v recepte. Hodnoty sa môžu líšiť podľa značiek a zámen.
Správne uchovanie
Store leftover piperade in an airtight container in the refrigerator.
Gently reheat in a saucepan over low heat or in the microwave until warmed through.
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