Peperonata. Peperonata. Israeli Kitchen Peperonata. (Photo: Miriam Kresh)


The side dish adds a dash of color to any meal.

  • Yield: 2 cups
  • Level: Easy
  • Prep time: 5 minutes
  • Cook time: 20 minutes

This is such an easy dish. You don’t need to make a lot, just choose two or three colors of ripe bell peppers. Have ready a handful of basil leaves, olive oil, 1 clove of garlic per pepper, salt and black pepper. If basil isn’t in season, a dusting of oregano does very well instead.


  • 2 large, ripe bell peppers of different colors
  • 2 garlic cloves
  • Handful of basil leaves
  • Olive oil
  • Salt
  • Black pepper


Peperonata.Peperonata. (Photo: Miriam Kresh)

Rinse your peppers; slice them into wide strips.

Sauté them until they are tender, over a medium flame, in olive oil. Stir once in a while to prevent scorching. This should take about 15 minutes.

Peel and chop the garlic coarsely. Add it to the peppers and stir again. Let the garlic cook in the scant juices of the peppers, but keep a sharp eye on it so it won’t burn.

Season with herbs and salt and black pepper.

In 2 or 3 minutes more, it’s done.

Serve these savory, colorful peppers warm or cold as a piquant note to your meal. Or layer them into a vegetarian sandwich with feta cheese and a fat slice of ripe tomato. Or make bruschetta with slices of toasted bread and serve as an appetizer.

Related Topics: Appetizers, Mediterranean, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen