Greek Vegan Sautéed Anaheim Peppers with Basil and Extra Virgin Greek Olive Oil
Greek summer recipes for peppers abound, from simple roasted peppers garnished with extra virgin Greek olive oil and Greek oregano to stuffed peppers, pepper and sausage stews and more. This simple meze or side dish is a great and easy way to cook summer peppers. Favorite varieties include Anaheim peppers, banana peppers or just plain old bell peppers. It’s similar to the Italian piperonata and is adapted from a recipe made throughout Northern Greece, where hot peppers are often preferred over sweet. Enjoy this Greek diet meze as yet another example of the many ways to cook vegetables in the Mediterranean. Peppers are one of the most common and beloved seasonal Mediterranean ingredients!
- 12 Anaheim peppers or banana peppers or 6 large bell peppers, caps removed, seeded and cut into ¼ inch slices or rounds, as desired (you can use one color or multiple colors of bell peppers)
- 4 garlic cloves crushed
- 1 red onion halved and cut into ¼ inch slices
- 10 fresh basil leaves
- 1 ½ cups diced fresh tomatoes preferably plum tomatoes
- 8 tablespoons extra virgin Greek olive oil
- Freshly ground black pepper to taste
- Sea salt to taste
- 1 tablespoon Greek red wine vinegar
- 1 tablespoon sweet Greek vinegar or more, to taste
Heat the olive oil in a wide pot over medium and cook the onions until extremely soft, about 12 minutes. Stir in the garlic.
Next, add the sliced peppers to the pan, stir and cover with a lid. Cook over low heat for 30 minutes, stirring occasionally.
Add the tomatoes and continue to cook until the peppers are very tender but still hold their shape. Season with salt and pepper and stir in the basil, vinegar and sweet vinegar, adjusting seasoning to taste. Serve hot, warm or at room temperature. This is great as a side dish or over bruschetta.