Whip Up Your Weekend: peperonata with baguette

Whip Up Your Weekend: peperonata with baguette, (WPDE/Sydney Glenn)

Tomatoes and peppers are in season and you can most likely find some at your local farmers market.


  • 1/4 cup olive oil
  • 1 red bell peppers, seeded, diced
  • 1 yellow bell peppers, seeded, diced
  • 1 orange or green bell peppers, seeded, diced
  • ½ onion, sliced into half-moons
  • 2 garlic cloves, sliced thin
  • ½ tablespoon fresh oregano
  • 1 tablespoon sugar
  • 2 fresh tomatoes, seeded and diced
  • Salt and pepper to taste
  • ¼ cup fresh basil, leaves torn roughly
  • Fresh Lemon juice


  1. Heat olive oil in a large sauté pan on medium high heat. When the oil is almost smoking, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to color.
  2. Add the peppers and stir well to combine with the onions. Sauté for 4-5 minutes, stirring often. The peppers should be al dente—cooked, but with a little crunch left in them.
  3. Add the garlic, and sauté another 1-2 minutes. Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute. Add the diced tomatoes, and cook just one minute further.
  4. Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving squeeze a little lemon juice over the dish. Top a slice of crusty baguette with a spoonful of the mixture.

This recipe is courtesy of Chef Geoff Blount. For more information on the International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College, click here.

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