Sautéed Peppers With Zucchini And Mint Food

SAUTEED ZUCCHINI, PEPPERS, AND TOMATOES

Steps:

• Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.
• Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.

SAUTEED ZUCCHINI AND ROASTED RED PEPPERS

Steps:

• Slice the red peppers into strips.
• Pour the oil into a skillet and heat over med-high heat.
• Add zucchini and sauté until tender, about 4 minutes.
• Add lemon juice and red pepper strips and sauté 1-2 more minutes.

EASY AND GOOD ZUCCHINI AND PEPPER SAUTE

Steps:

• In a large skillet heat oil and butter.
• Saute the onions and garlic until tender.
• Add in zucchini, both peppers and corn; saute for about 4-5 minutes or until the zucchini and peppers are JUST tender but not mushy.
• Add in grated Parmesan cheese (if using) and salt and pepper to taste; mix to combine.

SAUTéED PEPPERS WITH ZUCCHINI AND MINT

Steps:

• 1 Stand the peppers on a cutting board. Holding the stem in one hand, place the cutting edge of a large heavy chef's knife just beyond the edge of the cap. Cut straight down. Turn the pepper 90° and cut straight down again. Repeat, turning and cutting the remaining two sides. Discard the core, seeds, and stem, which will be in one piece. Cut away any membranes and scrape out any seeds. Cut the peppers into 1-inch strips. 2 In a large skillet, heat the oil over medium heat. Add the peppers and cook, stirring, for 10 minutes. 3 Add the zucchini and salt to taste. Cook, stirring often, until the zucchini are tender, about 15 minutes. 4 While the vegetables are cooking, in a medium bowl, whisk together the vinegar, garlic, herbs, red pepper, and salt to taste. 5 Stir in the peppers and zucchini. Let stand until the vegetables are at room temperature. Taste and adjust seasoning. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SAUTéED SUMMER SQUASH WITH RED PEPPER AND ONION

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.

ZUCCHINI AND FRESH MINT

Steps:

• Preheat oven to BROIL setting.
• Cut the zucchini in half crosswise, then cut into 1/2" slices, lengthwise.
• In large serving bowl, place the mint and green onion.
• In separate small glass bowl, combine the dressing ingredients and stir well.
• On a baking sheet place the zucchini so that they do not overlap. Baste the zucchini slices with some of the dressing.
• Broil for about 3-4 minutes or until golden.
• Turn zucchini slices over, baste with more dressing and broil another 2-3 minutes or until brown and crispy.
• Watch carefully to make sure the zucchini does not burn!
• Toss the cooked zucchini slices gently with the mint and green onions. Season to taste with salt, pepper and additional dressing. Serve warm.