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Roasted Peperonata with Polenta
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Course: Entree
Cuisine: Italian
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
  1. Preheat your oven to 400”F.
  2. Meanwhile slice the tomatoes and onion into wedges, and the peppers into rounds or thin strips.
  3. 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.
  4. Roast in the preheated oven for 1 hour, stirring gently half way.
  5. 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.