Peperonata – new uses for old things

Peperonata with Cajun Shrimp and Cornbread
I love learning new ways to use vegetables.  I’ll be the first to admit that I don’t know much to do with most vegetables except roast them or turn them into soups.  Granted, those are two very easy and tasty options, but it lacks…creativity.  And in order to keep eating my vegetables, I need variety!  I have a new friend who is vegetarian and gave me the suggestion to purchase the Moosewood Restaurant cookbook, a book based off the recipes served at Moosewood Restaurant in Ithaca, NY.  She said it was one of the best books for vegetarianism and had so much variety and the recipes were so easy, it was always her go-to for what to cook.

Matt dog-eared the recipe for Peperonata, a bell pepper and onion saute that can be used on just about any meal as a garnish or side dish.  Much like the Romesco sauce I posted about a few weeks ago, this dish is full of flavor and extremely versatile.  The night I cooked it, I made our favorite cornbread recipe and served the pepronata on top of a cut and buttered piece of cornbread and added some cajun broiled shrimp as more of the side dish and let the vegetable be the main course!  I like to flip-flop proportions every now and then to get more into the habit of seeing vegetables as the star of the show instead of the 30 second commercial.

First recipe from Moosewood: win!  I am excited to dig through and learn more as I go!

Peperonata with Cornbread and Cajun Shrimp

Peperonata*
makes about 6 cups

3 red bell peppers
3 green bell peppers
2 large white or red onions (about 3 cups sliced)
2 TBS olive oil
1 cup canned plum tomatoes, or 2 fresh tomatoes (don’t drain the can)
2 TBS red wine vinegar
salt and ground pepper to taste
1 tsp sugar

Slice the peppers and onions lengthwise into strips.  Heat the oil in a large (LARGE) skillet over medium heat.  Add the peppers and onions and saute, stirring frequently, until tender and slightly browned.  This took me about 20 minutes.
Stir the tomatoes and vinegar into the peppers and cook for about 5-10 minutes more, until the liquid evaporates.  Add the salt and pepper to your liking and sugar.
Serve over buttered cornbread, in pasta, tucked in an omelet, as a garnish on a hamburger, a topping for hotdogs – it’s really endless!

*recipe from Moosewood Restaurant Cooks at Home

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