October is now in full swing, and it seems like my summertime “fresh-and-cool” food hankerings are slowly being replaced by warm-and-cozy ones. My cook-this list consists mainly of lots of potatoes (sweet and regular), butternut squash, pears, apples, and pumpkin.
I wanted something homey and roasted last night, and had some peppers in my refrigerator and potatoes in the cupboard that were winking at me, so potatoes peperonata seemed like the perfect solution.
I don’t know about you, but fancy words make me feel fancy. So, when I get to use a word like “peperonata” to mean “made with peppers and such,” it even makes my potatoes feel fancy.
Peperonata refers to the peppers, often sweet peppers. There are loads of versions out there–many call for stewing the peppers with tomatoes, others cook potatoes alongside the peppers, and the herbs and spices can be almost anything you like.
This is a very basic version that could be easily changed up by adding your favorite fresh or dried herbs. The flavors would pair nicely with rosemary, thyme, basil, or oregano, and certainly can benefit from some fresh parmesan cheese.
We ate this as a meatless main dish with fruit and salad, but you could easily serve it as a side dish to some spicy sausages or grilled chicken. Also, leftovers can be used to make a great egg frittata.Print