• Easy
  • 0:10 Prep
  • 0:15 Cook
  • 2 Servings

The classic Italian peperonata is made with peppers, onions, and tomatoes and is served at the start of each meal around Italy. My version includes all three colours of capsicums which makes it more colourful and balsamic vinegar adds tanginess to the sweet of capsicums. – VegFusion


  • 1 yellow capsicum

  • 1 red capsicum

  • 1 green capsicum

  • 2 tbs fresh Italian parsley chopped

  • 2 tbs balsamic vinegar

  • 1 tbs extra virgin olive oil

  • 1/2 tsp ground black pepper


  1. Preheat the oven’s grill to 180C.

  2. Cut capsicums into 4 long sections and place them under the grill.

  3. Grill the capsicum pieces until skin blisters and blackens.

  4. Cool slightly and peel the skin.

  5. Cut the capsicums into thin strips and place into a bowl. Add chopped parsley and season with freshly ground black pepper. Drizzle with balsamic vinegar and olive oil.

  6. Mix all the ingredients together thoroughly and spoon into a serving bowl. Serve lightly chilled.


Italian parsley is also known as continental parsley.

Try serving peperonata with olives, baby potato salad and some crusty bread to mop up all the delicious juices.

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