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Bell Pepper and Onion Bruschetta

This one-pot, plant-based bell pepper and onion bruschetta topping, when served on large, crusty pieces of bread, makes for a quick & simple weeknight meal.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Appetizer, Side Dish
Cuisine: Italian
Keyword: bell pepper, bruschetta, Italian, onion, sourdough


  • Medium or large cooking pot (I use an enameled, cast iron dutch oven)


  • 2 tablespoons olive oil extra virgin
  • 3 bell peppers varying colors
  • 3 cooking onions yellow
  • 1 teaspoon kosher salt
  • 1-2 tablespoons balsamic vinegar*


  • Pour olive oil into the pot/dutch oven and warm over medium-low heat.
  • While the olive oil is heating, slice the bell peppers and onions. The smaller you slice, the faster the vegetables will cook down, but the size is a matter of preference.
  • Once the oil is hot, transfer all the peppers and onions to the pot and season generously with salt. Stir so that all the vegetables are coated in oil.
  • Cook down the vegetables. This is done by leaving the onions and peppers to cook over medium-low heat while stirring occasionally. Stir periodically over the course of twenty minutes. You should be able to observe the peppers and onions breaking down and carmelizing.
  • Pour the balsamic vinegar over the vegetables to deglaze the bottom of the pot. Stir for approximately thirty seconds or until the vinegar is well incorporated.
  • If you wish, continue to cook the vegetables until they reach your desired texture, but at this point I remove them from the pot and set aside to cool slightly.
  • At this time, toast your bread.
  • When ready to serve, geneously slather each slice of toast with the bruschetta topping. Voila!


*While plain balsamic vinegar is absolutely delicious in this recipe, don't be afraid to experiment with variations! I have used a cinnamon infused balsamic for this recipe with some success, but my particular favorite is black currant balsamic. Play around and find a flavor profile that you love!