Go Back
+ servings

Roasted Peperonata with Polenta

Course Entree
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author Florentina


  • 5 heirloom tomatoes large
  • 3 bell peppers your favorite colors
  • 1 green chile pepper
  • 1 large yellow onion
  • 2 leaves bay
  • 5 tbsp extra virgin olive oil + more to garnish
  • 1 1/2 tsp sea salt + more to taste
  • 4 basil sprigs
  • 1 lemon


  • Preheat your oven to 400”F.
  • Meanwhile slice the tomatoes and onion into wedges, and the peppers into rounds or thin strips.
  • Add the tomatoes, peppers, onions and bay leaf to a large roasting dish. Drizzle over the top with the olive oil and season with the sea salt. Give it a gentle toss to coat.
  • Roast in the preheated oven for 1 hour, stirring gently half way.
  • Adjust seasonings to your taste with more sea salt. Discard bay leaves and serve hot over polenta, finished with a nice drizzle of olive oil, a squeeze of lemon and garnished with the basil leaves.