5 Jan


1. dice a few organic peppers, toss in as much vegetable oil (not extra virgin!) to coat them thinly and grill until they just start to turn brown (approx. 40 min)
2. do the same with a tray of red onions, separately (takes just under 30 min.)
3. mix while still warm, add a small handful of raisins (to taste), balsamic vinegar (don`t skimp!) and tiny bit of oregano (careful! I took 1/2 tsp for a large tray) and cumin (careful! I took 1/2 tsp for a large tray). What? Yes, cumin with oregano and balsamic vinegar. It gives a nice warm note to this salad.

Peperonata tastes best the day after it`s made, at room temperature. Great with grilled meat or other robust dishes, or even as a condiment in a sandwich.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


Der tägliche Wahnsinn einer Autorin auf dem Weg zu unendlichem Reichtum und Ruhm.

zar studio

Art , Design & Creation


Health, fitness, weight loss, and freedom from negativity!

Natalie Breuer

Natalie. Writer. Photographer. Etc.

Real Edinburgh

Street photography in Edinburgh, Scotland

A year without supermarkets

Trying to shop without supermarkets

Beth Terrence

Discover The Healer Within

Oh God, My Wife Is German.

The Misadventures of an American Expat and His Wife in Germany

Weltbeobachterins Notizblog

alles was mir im Sinn kommt

The Japans

Impressions of daily life in Japan is the best place for your personal blog or business site.

%d bloggers like this: