Pepper piperade with herb sauce

Pepper piperade with herb sauce

Serve as an aperitif with pita chips or crackers. It can also be served as a starter with roast potatoes, yoghurt sauce, garlic, dill and chives.

Ingredients

piperade
  • 1/4 cup (60 ml) olive oil
  • 1 onion thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 hot pepper, seeded and chopped, or more depending on taste
  • 5 sprigs of fresh thyme
  • 1 teaspoon dried oregano or 2 tablespoons chopped fresh oregano
  • 1 cup (250 ml) cherry tomatoes, cut in half
  • 2 garlic cloves, finely chopped
  • 1/2 cup (125 ml) crumbled feta cheese
  • Pita breads

  • Ground salt and pepper

     

herb sauce
  • 1/2 cup (125 ml) plain Greek yogurt
  • 1 garlic clove, finely chopped
  • 1/4 cup (60 ml) white mayonnaise
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped chives
  • 1 tablespoon lemon juice
  • Ground salt and pepper

Preparation

  1. Heat the oil in a large frying pan over medium-high heat. Add the onions, peppers, chilli, thyme and oregano and season to taste.
  2. Reduce the heat to medium and continue cooking, stirring regularly, for 8 to 10 minutes.
  3. Add the tomatoes and garlic.
  4. Season again and stir.
  5. Continue cooking for 25 to 30 minutes over a low-medium heat, stirring occasionally.
  6. When the piperade has simmered, remove the thyme sprigs.
  7. While the piperade is cooking, combine the ingredients for the herb sauce in a bowl and season to taste.
  8. Spoon the herb sauce onto 4 plates. Top with the warm piperade and sprinkle with feta cheese. Serve with fresh pita bread.
Preparation
15 minutes
Cooking
45 minutes
Servings
4 portions
Category
Appetizers
Recipe by
Josée Robitaille

Piperade is excellent served with roast or oven-roasted ratte potatoes and herb sauce. Add a poached egg and you've got yourself a great bruncher!