Peppers with olives and cherry tomatoes are a very tasty and quick side dish to prepare. This dish is perfect to accompany a meat main course or even served cold as an appetizer, with a nice slice of toasted bread.
It is simply prepared by cutting the peppers into pieces and cooking them in a pan. To make it colorful, I recommend using peppers and cherry tomatoes of different colors: you can do as I did, or use classic red cherry tomatoes together with yellow peppers.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 red peppers
- 12 yellow cherry tomatoes
- 20 baked black olives
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- 1 pinch dried oregano
- salt
Tools
- Pan 11 inches
Preparation of Peppers with Olives and Cherry Tomatoes
First, cut the peppers into strips and set aside. In a pan, sauté the garlic clove with the oil for a couple of minutes, then remove it and add the peppers.
Cook over medium heat for 10 minutes, then season with salt, add the halved cherry tomatoes, olives, and oregano. Continue cooking for a couple of minutes, then turn off the heat: the dish is ready. You can serve it hot right away, or at room temperature.
Frequently Asked Questions
How can I substitute baked olives?
You can use classic black olives instead.
