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Peperonata Recipe



  • 1 red onion, finely diced
  • 2 red peppers, deseeded and finely diced
  • 1 garlic clove, crushed
  • ½tsp balsamic or red wine vinegar
  • 2 tomatoes, chopped
  • small bunch of fresh basil, chopped
  • freshly ground black pepper


Heat the olive oil in a saucepan, add the red onion and cook over a medium heat for 10 minutes until soft and translucent but not browned, stirring occasionally.

Stir in the red peppers, garlic and vinegar, then reduce the heat, cover and simmer for about 15 minutes until the peppers soften, stirring occasionally.

Stir in the tomatoes and continue to cook, uncovered, for a further 10 minutes or so, or until you have a thick not sloppy stew.

Stir in the basil, season with black pepper and then serve hot or cold.

Recipe taken from Ultimate Diabetes Cookbook by Phil Vickery. Published by Kyle Books, photography by Sean Calitz.


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