I haven't been great at staying on keeping up with cooking and meal planing lately. There's been a lot going on and it's been hard to stay on top of everything.

I needed a vegetable side to round out a meal. (I no longer remember which meal since I didn't get along to writing this up right away.) We didn't have a lot in the way of vegetables on hand. But we did have a bunch of fresh tomatoes and some bell peppers. And it turns out that you don't really need much beyond that to make peperonata. So that worked out quite well!

Peperonata

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• 2-4 Tbsp. olive oil
• 1 onion, halved and sliced
• 1-2 cloves garlic, minced
• 4 bell peppers, seeded and sliced
• 2 tomatoes, chopped
• salt and pepper, to taste
• 2 Tbsp. chopped fresh Basil and/or flat-leaf parsley

Directions

1. Warm the oil over medium heat.
2. Add the onion and cook until softened (~5 minutes).
3. Add the garlic and cook for another minute or two.
4. Add the bell peppers and cook, stirring occasionally, until they begin to brown (~10 minutes).
5. Add the tomatoes and cook until they break down and the sauce thickens (~20 minutes).
6. Season to taste with salt and pepper.
7. Garnish with basil and/or parsley.
8. Serve with eggs, steak, and/or garlic bread.