This unique Italian delicacy is a delicious summer side dish prepared using bell peppers.
Chef Vicky Ratnani's Peperonata recipe

- 1

Cooking Time

-20-25 min


- Medium

Preparation Time

- 10 min


  • 4 to 5 green
  • red
  • and yellow bell peppers
  • 1 tbsp olive oil
  • 1 roasted onion
  • 1 chilli roasted
  • Few parsley leaves
  • Few basil leaves
  • 1 focaccia bread
  • salt
  • 10 to 12 garlic cloves
  • 1 tsp red chilli flakes
  • Few fresh basil leaves
  • Fresh parsley leaves
  • 1 tsp oregano
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • salt


  1. 1

    Arrange bell peppers on a baking tray.
  2. 2

    Sprinkle salt and olive oil.
  3. 3

    Bake for 15 to 20 minutes at 200 C.
  4. 4

    Once baked put the bell peppers in cold water.
  5. 5

    Peel the pepper skin and slice them into thick chunks.
  6. 6

    Mix roasted and chopped onion and chilli in a bowl.
  7. 7

    Blend garlic cloves, red chilli flakes, fresh basil, and parsley leaves, oregano, red wine vinegar, salt, and olive oil to prepare the dressing for peperonata.
  8. 8

    Pour the dressing on the peppers.
  9. 9

    Mix with chopped parsley basil leaves, and roasted onion and chilli mix.
  10. 10

    Peperonata is ready.
  11. 11

    Halve an Italian focaccia bread.
  12. 12

    Arrange the pepperonata on each half.
  13. 13

    Garnish with grated Parmesan cheese and basil leaves.
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Vicky Ratnani


Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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