Chef Paulette's Pepperonata - WSMV News 4

Chef Paulette's Pepperonata

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Ingredients

3 red & yellow peppers, seeds and membrane discarded

3 small zucchini

2 medium tomatoes

2-3 tablespoons olive oil

1 medium onion, peeled & sliced in half-moons

salt & pepper to taste

1/4 cup capers

2- 3 sprigs fresh basil or mint, or combination

1/4 cup breadcrumbs, lightly toasted in a pan with a drizzle of olive oil

Cut the peppers into narrow slices. Cut the zucchini into inch-thick half-moons. Cut the tomatoes into wedges.

Heat some olive oil in a medium saucepan. Add the onion. Cook for a few minutes until softened, then add the peppers and thyme. Cook for about 4-5 minutes until the peppers have softened. Add the zucchini and tomatoes. Season with salt and pepper. Simmer until zucchini is softened and tomatoes break down a bit, about 8 minutes. Stir in the capers. Tear leaves of basil or mint and add to mixture. Transfer to a serving dish and sprinkle the toasted breadcrumb. Serve hot or at room temperature.

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