Peperonata from Six Seasons: A New Way with Vegetables (page 247) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fresh oregano for thyme.

  • bernalgirl on September 10, 2020

    Significant prep and one hour cooking, ore tomatoes than other favorites, but the layered addition of tomatoes and scallions make for a delicious condiment. I agree with the recommendation to slice the cherry tomatoes to promote more even cooking.

  • mcvl on May 13, 2020

    V. good. Based on a recipe of Jane Grigson's that I had made before, I added some ground coriander, quite nice. Served with ham.

  • Lepa on September 24, 2018

    This is luscious, especially slathered on a slice of grilled bread. I think it would be lovely with a poached egg, too.

  • etcjm on September 23, 2018

    cooked a much smaller portion as I didn't have that many peppers. I also had to pop in the oven instead of cooking on the hob - my hob just will not simmer! It all worked out fine though and it will be cooked again. Leftovers today with lamb were a treat.

  • SheilaS on September 11, 2018

    The flavor is excellent but I overcooked this waiting for the cherry tomatoes to burst. After ~ 45 min, I smushed them with a spoon, then had to cook further to reduce the liquid they released. Next time, I will add them earlier or cut them in half before adding or smash them after 5 or 10 min.

  • Macnclaire on September 09, 2018

    Used a mix of 6 different kinds of peppers. Added castelvetrano olives just to warm through. Delicious spread.

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