Piquant peppers
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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These vibrant piquant peppers are a versatile vegan side dish that celebrates the natural sweetness of Mediterranean vegetables. By slow-cooking a colourful mix of red, yellow, and orange peppers in olive oil, they develop a wonderfully soft texture that carries the bold flavours of the dressing. The addition of red wine vinegar and sugar creates a balanced agrodolce effect, resulting in a glossy, syrupy sauce that coats every strip.
This simple vegetable dish is perfect for summer entertaining or as part of a classic antipasti spread. It can be prepared in advance, as the flavours continue to develop when left to sit. Serve these tangy peppers alongside crusty sourdough bread, toss them through a fresh grain salad, or use them to add a punch of acidity to a savoury plant-based main course.
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Ingredients for Piquant peppers
1.4kg (about 7) peppers, a combination of red, yellow and/or orange
60ml olive oil
120ml red wine vinegar
2 tablespoons sugar
How to make Piquant peppers
Cut peppers lengthwise into 1/2 inch thick strips.
Heat olive oil in a large heavy skillet over medium heat and add peppers and 1/2 teaspoons salt. Cook, stirring, until wilted, 10 to 15 minutes.
Add vinegar, sugar, and 1/2 teaspoons salt and cook, stirring occasionally, until peppers are tender and most of liquid has evaporated leaving an emulsified sauce, 10 to 15 minutes. Serve warm or at room temperature.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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16 janvier 2026 | Publié à l'origine
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UK recipe editors
Examiné par des pairs
UK recipe editors
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