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Zucchini and Red Pepper Salad

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Ingredients:

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

Directions:

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

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