Peperonata (a.k.a. Pepper & Tomato Stir Fry)
Pat Tyler

(peppers, onions, tomatoes )

Peperonata Peperonata

Yield: 4 servings


1 large yellow bell pepper, seeded and cut into ¼-inch strips
1 large red bell pepper, seeded and cut into ¼-inch strips
1 sweet onion, peeled and sliced
1 container of grape tomatoes, cut in half lengthwise
      Substitution: 1 or 2 peeled and diced medium tomatoes
1 clove of garlic, peeled and smashed or minced
¼ C olive oil or less for stir fry
1 lemon, juiced and zested
Kosher salt and black pepper to taste

  1. Put enough olive oil in wok to cover the bottom, heat on high heat.
  2. Add sliced onion and garlic to heated oil in the wok, cook and stir until onion is translucent.
  3. Add sliced peppers and cook until heated, stirring constantly.
  4. Add tomatoes lemon zest and a splash of lemon juice.
  5. Continue to cook the mixture stirring constantly. Salt and pepper to taste. Add oil and/or lemon juice as needed.
  6. Juices from the vegetables and the seasonings and oil will combine to make a delightful sauce. Do not over cook. The peppers should be crisp tender.
  7. Serve immediately.