Peperonata

Most of us grew up with meat as the hero of our meals and with vegetables taking up the mere corners of our plates. It can be hard to know where to start if you're trying to flip the script and cook plant based meals that don’t feel like just eating a plate full of sides. Building an exciting, yet satisfying meal around vegetables - whether that’s a bunch of carrots or a humble head of cauliflower - can sometimes feel like a little daunting and underwhelming task. 

Our new series, Veg and Two Veg is here to tackle just that and to explore all of the ways in which every day vegetables can be the star of the table without sacrificing flavour or heartiness. Whether you’re cooking for one or cooking for a bunch, these recipes will fill your table with vibrant, deeply flavoured and satisfying dishes that you’ll be making on repeat.

This fresh and delicious peperonata is sweet and balanced with the acidity of balsamic vinegar. Peperonata is a popular dish in most Italian regions and when summer comes, it’s prepared in advance to bring to parties. Although the recipe varies from region to region, peperonata is typically prepared with capers or olives, mint or basil and can be served warm or cold. My version is closest to an Emilian version, prepared with fresh basil and balsamic vinegar.