Peperonata on Toast

Serves : 4

Peperonata on Toast


  • 2 tablespoons olive oil

  • 1 onion, thinly sliced

  • 2 cloves garlic, thinly sliced

  • 1 red chilli, deseeded and finely chopped

  • 2 small red capsicums, sliced

  • 2 small yellow capsicums, sliced

  • 4 large ripe tomatoes, sliced

  • 2 sprigs fresh oregano

  • 1 tablespoon pitted olives

  • 1 tablespoon capers, drained

  • ½ cup fresh basil leaves, torn


Heat the oil in a heavy-based saucepan, add the onion and cook gently until soft, about 10 minutes.

Add the garlic and chilli and cook for a further 1 minute.

Add the capsicums, tomatoes, oregano and season with salt and pepper.

Cover and cook over low heat for 35-40 minutes until the capsicums are soft. Remove the lid for about 5 minutes before the end of cooking if there is too much liquid. Add the olives, capers and basil leaves and serve on toasted MacKenzie High Country Bread.

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