Traveling Across

Zucchini and Red Pepper Salad

Home >> Recipes >> Side Dish Recipes

Did You Know

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes


4-6 medium zucchini
3 large red bell peppers
1/4 cup olive oil
salt and freshly ground pepper
juice from one lemon
1/3 cup olive oil
1 tablespoon red wine vinegar
2 tablespoons fresh parsley, minced


Wash zucchini and remove ends (do not peel). Cube zucchini, place in colander and sprinkle with salt. Let drain one hour. Roast red peppers (either over flame or in a 375 degree oven for 18 minutes, turn once and roast an additional 18 minutes). Place pepper in a paper bag and cool. Remove skin, seed and cut peppers into thin slices.

Rinse and dry zucchini thoroughly on paper towels. Heat 1/4 cup olive oil over medium-high heat in a large skillet. Add zucchini and cook quickly, turning frequently until lightly browned. Add pepper slices and cook additional 2 minutes. Pour the cooked mixture into a sieve and drain for 10-15 minutes. Place vegetables in bowl and add remaining 1/3 cup olive oil, lemon juice, vinegar and parsley. Chill for two-three hours. Season to taste.

Makes 6 servings

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.