Zucchini and Roasted Red Pepper Salad

Zucchini and Roasted Red Pepper Salad
 
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by Mia

 
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Ingredients

Ingredients
Method
 
  • 2 zucchini, slice lengthwise into 1/2 inch ribbons;
  • 1 roasted red pepper, peeled, seeded and chopped;
  • 3 tablespoons of capers (if salted, soaked and rinsed well);
  • a handful of mint, or any fresh herbs on hand, chopped;
  • a lemon; or red wine vinegar; or both!;
  • olive oil;
  • salt and pepper, to taste
If you have a fresh pepper and want to roast it, place it in aluminum foil and drizzle with a little olive oil. Season with salt and pepper and roast in a 400F/200C oven for about 20 minutes. Allow to cool and then pull the skin off and de-seed. Chop it and set aside.

In a small pot of boiling water, blanch the zucchini strips for a minute and let dry on paper towels. When cooled, add to a bowl with the roasted pepper and capers.

Dress with olive oil, vinegar and/or lemon, and season with salt and pepper. Mint works really well but you can use basil, thyme, oregano, or any other leafy herb. Toss with your chopped herbs, cover, and refrigerate until you're ready to serve.

Zucchini and Roasted Red Pepper Salad

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This recipe was uploaded by Mia

 
 
We've all been there. You open up the fridge. You look inside. Not much is looking back at you. But it's Sunday (stores closed) and you want to make an appetizer for your roommate and her friend, who are making the rest of the dinner. There's a pepper and 1 1/2 zucchinis and stuff in the pantry.

Funny enough, this type of cooking is what I like most. It's more of a feeling -- what can I do with what I have? You get creative. Inspired, even. Out of nothing comes something really good.

So what can you do with a zucchini and a pepper? Lots. This, for instance.

Method


If you have a fresh pepper and want to roast it, place it in aluminum foil and drizzle with a little olive oil. Season with salt and pepper and roast in a 400F/200C oven for about 20 minutes. Allow to cool and then pull the skin off and de-seed. Chop it and set aside.

In a small pot of boiling water, blanch the zucchini strips for a minute and let dry on paper towels. When cooled, add to a bowl with the roasted pepper and capers.

Dress with olive oil, vinegar and/or lemon, and season with salt and pepper. Mint works really well but you can use basil, thyme, oregano, or any other leafy herb. Toss with your chopped herbs, cover, and refrigerate until you're ready to serve.
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