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“This recipe comes from an insert in our local paper here in Richmond, Va. It is a bit different from other Peperonata recipes listed on this site.”
READY IN:
55mins
SERVES:
8
YIELD:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in a large skillet. Add onion and cook until soft, but not browned. Add peppers, zucchini, garlic and water. Reduce heat to low and simmer 15 to 20 minutes. Add tomatoes, salt and pepper. Simmer 20 minutes, until the mixture is thick and shiny.
  2. Serve hot, warm or at room temperature, as a side, a sauce for pasta or on crusty toasted baguette.

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