• Cook time: 30mins
  • Serves: 6
  • Difficulty: Easy


  • ½ cup olive oil
  • 1 large red onion, halved and sliced thin
  • 6 cloves garlic, finely sliced
  • 6 red capsicums
  • 50ml aged red wine vinegar
  • 30g sugar
  • ½ cup fresh flat-leaf parsley, chopped roughly
  • ½ cup picked basil leaves
  • ¼ cup picked and chopped oregano leaves
  • 2 tab baby capers, rinsed well
  • Salt and pepper


Pepperonata Recipe
  1. Over fire or grill rub a small amount of oil on the peppers and cook the skin on all sides until charred. If using an oven place oven on maximum temp and place peppers on a wire rack and cook until the skin is blistered. Remove and place in an air-tight container to sweat.
  2. Meanwhile, add the remaining olive oil in a pot and bring up to a high heat. Add onion and garlic and a pinch of salt and pepper. Cook stirring occasionally until the onion is soft and translucent.
  3. Remove the skin from peppers and deseed. Chop the peppers into chunks and add to the onion mix, also add any liquid from the peppers.
  4. Add some more salt and cook until the peppers are soft, add vinegar, sugar and cook a further 2 minutes. Remove peppers from heat and set aside. Once cool add capers and herbs and adjust seasoning.
  5. Tastes better the next day.

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