"Last of the Yakima Peppers" Peperonata

Page 35

Cuisine: Mediterranean | Course Type: Appetizers

(1 review)

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Recipe Reviews

Very tasty -- a mix of mild to medium hot peppers (I used a red, orange, and yellow bell pepper, plus two cubanelles and two Italian frying peppers) -- sauteed with some mushrooms in EVOO -- add garlic, capers, olives (kalamata and picholine), parsley, anchovy paste, and salt and pepper to finish.

Served on toasted baguette rounds but would also be good with grilled fish.

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