Peperonata Bruschetta

Peperonata Bruschetta – A trio of peppers, onion and garlic come together to top perfectly grilled crusty bread. (Vegan & GF) Recipe @ NomingthruLife.com

Man, has it been cray cray around here. Do people still say cray cray? Did people ever actually say cray cray? Well, as you are probably aware I had my wisdom teeth removed. Exactly two weeks ago actually. I planned on posting while recovering, which meant I had to work ahead prior to it. Which would have been good and all should we not of had a leak in the upstairs bathroom that caused the floor to need to be replaced. And naturally it turned into a week long process. So there went me being all awesome and working ahead of schedule. The stress of that damn bathroom being tore up was really something. We still have a half bath and you could sort of get to the shower. But still, stress!

Peperonata Bruschetta – A trio of peppers, onion and garlic come together to top perfectly grilled crusty bread. (Vegan & GF) Recipe @ NomingthruLife.com

And then there was the oral surgery.

The day of the surgery was supremely the easiest day. This could have been thanks to requiring more drugs to be sedated or that I tried to take my meds on my own which resulted in double the pain killers. Whoops. Really though, I wasn’t nervous about the surgery which may seem strange, but I’ve always been comfortable in the (dental) chair. What I was nervous about, and even had a little breakdown about was how long it would take to heal… and therefore be able to eat again.

Due to the location/position of my wisdom teeth a.k.a being buried in my brain, healing was a bit rough for that first week. I wasn’t able to eat anything that involved chewing in any capacity. Then after that first week chewing was so tedious it felt like a marathon. I could barely make it through a (veggie) burger, in fact I didn’t, Logan got the last few bites (or one big bite for him). But gosh, was it sooo good to be able to eat. I still haven’t added crunchy or grains back into my diet, but in the next week I don’t know if you can stop me from having a very romantic date with Chipotle.

Peperonata Bruschetta – A trio of peppers, onion and garlic come together to top perfectly grilled crusty bread. (Vegan & GF) Recipe @ NomingthruLife.com

As for last thoughts on the whole wisdom teeth bisnasss… I would recommend having them removed at the soonest age possible (teen years ideally), and take the damn drugs. That’s where I failed. Looking back at it, I was in more pain than I should have been. So take the friggin pain killers. And just know you will come out the other side with wide eyes on how much is really out there to eat. It’s like a whole new world.

Since recovery didn’t go as smoothly, this again lead me to be behind in sharing this amazing Peperonata Bruschetta. In fact, this was the third time I bought the ingredients to make and photograph. The THIRD time!!?!? So what does that say. 1) Life really did get “cray cray” and 2) it’s that freaking good that I HAD to share it with you.

Peperonata Bruschetta – A trio of peppers, onion and garlic come together to top perfectly grilled crusty bread. (Vegan & GF) Recipe @ NomingthruLife.com

Peperonata is an Italian dish – so that by default makes it yummy right? Traditionally it includes stewed peppers and onion, and at times tomato too. This bruschetta uses typical ingredients found in peperonata and it’s simply served on bread instead. Uh yaa YUMMY!

As for the flavor, it has a slight tang-iness due to the sherry vinegar that compliments the bold flavor of the tender bell peppers and char from the grilled bread. If you don’t have sherry vinegar or can’t find it in stores, no worries, try using red wine vinegar instead.

Peperonata Bruschetta – A trio of peppers, onion and garlic come together to top perfectly grilled crusty bread. (Vegan & GF) Recipe @ NomingthruLife.com

For me this dish screams summer. Grilled bread topped with a trio of sauteed bell peppers, onion, and a little garlic (of course!). Those are all things gracing my table constantly in summer. I love the texture of the crunchy bread. I could live off of bruschetta, crostini, toast, etc. It makes everything better. Like baked beans. Have you ever had a well toasted piece of crusty bread topped with deliciously hot baked beans? OH MY!! Mmmmm…

Anyway, back to the peperonata. This is a really easy recipe, with lots of flavor. It would be perfect for a nice dinner party or just a laid back summer day. But keep in mind if you are here months from now reading this or just dreaming of it – please by all means devour this on a snowy winter day.

Peperonata Bruschetta – A trio of peppers, onion and garlic come together to top perfectly grilled crusty bread. (Vegan & GF) Recipe @ NomingthruLife.com

For bread, I went for a multi-grain seedy bread. You could easily go with a classic italian, sourdough or gluten free if you need to. You want a size between a baguette and a regular loaf. Mine was closer to a baguette, but if you went larger and found your slices were a little too large, you can always cut the slices in half. No problemo.

Now I know that it comes as no surprise that I am going to say garlic is important in this dish. Because it’s important in every dish – duh! It’s garlic. But this is one of those times where it’s being important. It’s crucial. Crucial to the point that it makes or breaks it.  Before placing your beautifully cooked peperonata on your grilled bread you are going to rub the bread with garlic. It’s really simple and a trick used with tomato bruschetta as well. You simply take a peeled clove of garlic and cut it in half. Then you simply rub the exposed end over the slice of bread. Kind of like you were coloring it with a fat marker. THEN you top your bread with peperonata. Seriously… a WORLD of difference. Don’t skip it. It’s genuinely important this time and it’s not just garlic fanatic me saying more garlic, it makes the flavors all come together. It finishes it off.

Peperonata Bruschetta – A trio of peppers, onion and garlic come together to top perfectly grilled crusty bread. (Vegan & GF) Recipe @ NomingthruLife.com

Also, you could totally put this peperonata on just about anything. Pasta – heck yes! Polenta – definitely! A whole grain like farro or brown rice – for sure!

This is easily one of my newest favorite dishes. I could eat it daily. But as I just mentioned, if crunchy bread is involved I’m kind of an easy sell.

One last thing. If you make any of Noming’s dishes, please please share your pics on social media. Tag and hashtag #NomingthruLife. I would be sooooo excited to see what you are up to!

Peperonata Bruschetta – Trio of peppers, onion and garlic come together to top perfectly crusty grilled bread. (Vegan & GF) Recipe @ NomingthruLife.com
Yield: 12-16 slices or 6-8 servings

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 medium red bell pepper, thinly sliced
  3. 1 medium orange bell pepper, thinly sliced
  4. 1 medium yellow bell pepper, thinly sliced
  5. 1 small sweet onion, thinly sliced
  6. 1 garlic clove, pressed
  7. 2 1/2 tablespoons sherry vinegar
  8. 1/2 tablespoon liquid aminos or tamari
  9. salt and pepper
  10. 1 medium day-old crusty bread loaf, sliced 1/2-3/4 inch thick (gluten free, if desired)
  11. 1-2 garlic cloves, halved horizontally
  12. olive oil for brushing
  13. fresh oregano, finely chopped

Directions:

  • For peperonata:
  • In a large skillet heat olive oil over medium-high heat. Add bell peppers and onion to skillet. Stirring occasionally, cook until peppers and onion begin to brown on edges and begin to soften, about 4-6 minutes. Add pressed garlic clove and stir for 30 seconds, or until fragrant. 
  • Add sherry vinegar and liquid aminos to skillet stirring to combine. Reduce heat to medium. Continue to cook while stirring occasionally until pepper mixture is tender, about 5-7 minutes. Add salt and pepper to taste.
  • For bread:
  • Heat a grill or grill pan to medium-high heat. Lightly brush both sides of bread slices with olive oil. Place as many slices flat on grill or grill pan as can fit. Flip slices over once toasted and grill marks appear, about 2-3 minutes. Remove from grill or grill pan once both sides are toasted and have grill marks. Repeat and grill any slices that remain. 
  • For serving:
  • Rub the exposed sides of the cut garlic halves over the top of each bread slice. Place an even amount of peperonata on each bread slice. Sprinkle with fresh oregano. Serve immediately. 

Notes:

Liquid aminos (and tamari) can typically be found next to soy sauce in a standard grocery store. Look for a loaf of bread that is between the size of a baguette and regular loaf. If your loaf is too large, just cut the slices in half making two pieces instead of one. If you have any remaining peperonata store in an airtight container in the fridge. It can easily be reheated in the microwave and consumed at a later time.
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13 comments

    • Meg -

      Thanks so much! I am known to just have bruschetta for lunch, and maybe sometimes for dinner too ;) I can’t get enough of any kind of bruschetta! I hope you give this one a try! Go ahead and email information pertaining to the partnership to meg (at) nomingthrulife (dot) com. I’d love to hear what you have to say. Thanks again!

    • Meg -

      Thank you Lu! I love how colorful a dish can be from the use of bell peppers. Their bright color(s) always makes me feel even better about eating a particular dish. Except green peppers. I don’t like green peppers…at…all. I think with them being the the most peppery of the peppers that’s my issue. I like orange the best, personally ;)

  1. Lynn -

    Wow Meg, what a lovely idea to use peppers instead of tomatoes on bruschetta! I am definitely trying this for the next BBQ! Thanks again for your lovely comment on my blog. So glad we connected :)
    Have a wonderful week!
    Lynn

    • Meg -

      Thanks so much Lynn! I cannot recommend this bruschetta enough, and it’s perfect for a BBQ. Let me know how you like it and you are so welcome for the comment. I’m glad to have stumbled upon your blog :)

  2. Julie | Small Green Kitchen -

    I had my wisdom teeth removed 9 years ago. I wasn’t scared to be in the dental chair; like you, I’ve never been afraid of the dentist or going to the dentist. However, I was scared of the anesthesia. I had never been put under before. Nor had I had an IV. I expressed my concerns to the nurse. She said I would be fine. They give the patients good drugs, as in Valium through the IV, along with the anesthesia. Once the IV went into my arm, my arm cramped up. I started to tell the nurse but BOOM. I was out. I remember waking up and feeling awesome. I remember being wheeled to the recovery room and feeling awesome. Thanks valium! I even remember a girl coming into the recovery room shortly after me. She was crying. I was thinking “what’s wrong with her? I feel awesome.”

    Then I got dry sockets and they produced a pain I never want to experience again. So that’s my wisdom tooth story.

    This peperonata bruschetta looks wonderful, Meg! Sauteed peppers and garlic make me swoon!

    • Meg -

      Yikes, I was so afraid to get dry socket. But I was stitched up pretty good, and had no concerns of it (from the Doc’s point of view), unless I decided to use straws, pick up smoking or something else to really encourage it. So I was soooo thankful for that. I had never been IV’d or drugged at all in my life either, but somehow I was still more scared of the recovery. My surgery day was great. I felt like a champ with all those drugs, I remember everything after they woke me up, I told my mom directions on how to get home (because she was visiting from out of town) and that first day was awesome. After that… miserable mess. I finally think, just now… today that I may be over with it all. I just had a bone-shard come out two days ago that had been hanging around for two months. So I may finally be over this all. Finally.

      Thanks for sharing your story… it’s like sharing battle scars ;)

      And swoon away! Hope you make it too, so you can really get your swooning on. Thanks Julie!

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