Easy Italian Peperonata

Name: Easy Italian Peperonata
Prep time: 15 min
Cook time: 25 min
Yield: 4-6 as a side dish
Cuisine: Italian

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roubashahin.com.au

Sides

Learned this from an Italian friend—now it’s my go-to veggie side. So easy to make, and always gets finished first.

PREP TIME

15 minutes

COOK TIME

20- 25 minutes

SERVES

4-6 as a side dish

About this recipe

I first learned to make Peperonata from an Italian friend who always had it on the table as part of a spread. It was never the star of the show, but it always disappeared quickly. Since then, this easy Italian Peperonata recipe has become one of my favourites for gatherings.

It’s comforting, colourful, and packed with flavour—plus, it’s so simple to prepare. You can make it ahead of time, serve it warm or room temperature, and it goes with just about anything. That’s what makes this easy Italian Peperonata recipe such a winner, especially for barbecues or shared meals.

If you enjoy vegetable sides like this, you’ll love my Sautéed Green Beans with Capsicum and Walnuts—finished with a creamy tahini drizzle, it’s healthy and so flavourful. And if you’re after a heartier plant-based option, my Baked Eggplant with Tangy Tahini Sauce is the perfect vegan dish—light, easy to prep, and ideal for any night of the week.

Ingredients

4-5 tablespoons olive oil
2 medium potatoes, cut into matchsticks
2 medium onions, thinly sliced
½ each of red, green, and yellow capsicum, cut into strips
Salt, to season
1 teaspoon oregano
500 grams passata sauce

Notes from Rouba

Use whatever capsicum colours you have, but the mix makes it beautiful.
Don’t worry if the potatoes aren’t fully soft before adding the sauce—they’ll finish cooking in it.
This tastes even better the next day. Just gently reheat or serve at room temp.
I sometimes add chilli flakes if I want a little kick.

Method

Step 1.Prepare the Vegetables

Heat the olive oil in a large pan over medium heat. Add the potatoes and onions, season with salt, and sauté until softened and lightly golden, about 10-12 minutes.

Step 2. Cook the Vegetables

Add the capsicum strips to the pan and cook for an additional 5 minutes. Stir in the oregano and passata sauce, and cook for a few more minutes until all vegetables are tender and the sauce is heated through. Garnish with chopped parsley and serve hot.

A FEW THINGS YOU’LL WANT TO KNOW

Can I fry the onions and potatoes together?
Yes—just make sure you sauté over medium heat and don’t over-soften them. They should hold their shape and texture once the sauce is added.

What happens if I cook the sauce too long?
Try not to overcook it once the passata goes in. You want the vegetables to stay vibrant and just tender. Overcooking can make the capsicum too soft and the sauce too thick.

What do I serve this with?
It’s a brilliant side with grilled meats, roasted chicken, or even spooned over crusty bread. I also love it next to grilled fish.

Does it keep well?
Yes! Store leftovers in an airtight container in the fridge. The flavours actually improve overnight, making it perfect for prepping ahead of a gathering.