Peppers and Capers with Crusty Bread

Servings: 4
Prep time: 25
Cooking time: 35
INGREDIENTS
  • - 4 slices of bread
  • - 2 bell peppers, yellow
  • - 400 g of green beans
  • - 400 g of cherry tomatoes
  • - 80 g black olives
  • - 2 red onions
  • - 1 tablespoon capers
  • - 1 teaspoon of grated lemon rind
  • - Extra-virgin olive oil
  • - salt
  • - oregano
INSTRUCTIONS
  1. Saute the coarsely chopped onions in a saucepan with 2-3 tablespoons of olive oil over a low heat for about 10 minutes. Add the peppers cutted into small cubes, put the lid on and continue for about ten minutes. At this point add the chopped olives, the capers and cook for 5 minutes.
  2. Check the green beans, cook or steam boil for 5 minutes. Once warm, cut into small pieces like peppers.
  3. Cut the tomatoes into wedges and toss with a little salt and lemon zest, then mix them together with the green beans with the peppers, increase the heat and remove from the heat after a few minutes. Let stand covered.
  4. Divide the bread into cubes and toast at 190 ° C for 5-10 minutes, should be golden and crisp. Add it to the peppers only a moment before serving, complete with a sprinkling of oregano and a drizzle of olive oil.