Zucchini With Roasted Red Peppers And Chives
This vibrant and flavorful dish combines the sweetness of roasted red peppers with the freshness of basil and chives. The zucchini adds a tender-crisp texture that complements the rich flavors of the peppers. This recipe is a perfect side dish to accompany any meal or can stand on its own as a light and satisfying vegetarian option. Enjoy the delicious fusion of colors and tastes in every bite.
— Constant Cookbook
Ingredients
- 2 red bell peppers
- 2 garlic cloves, chopped (optional)
- 3 to 4 Tbs. chopped fresh chives
- 5 to 8 fresh basil leaves, thinly sliced
- 2 Tbs. extra-virgin olive oil
- Balsamic vinegar, to taste
- Salt and freshly ground pepper, to taste
- Pinch of sugar (if boiling zucchini)
- 4 young, tender zucchini, about 1 lb. total,
- diced or cut into bite-size pieces
Instructions
- Preheat a broiler.
- Put the bell peppers on a baking sheet and broil, turning as needed, until blistered and charred on all sides, 10 to 15 minutes. Alternatively, using tongs or a large fork, hold the peppers, one at a time, over the flame of a gas burner and turn as needed until evenly blistered and charred. Transfer the blackened peppers to a brown paper bag and seal loosely, or place in a bowl and cover. Let cool to the touch. Remove the peppers and peel away the charred skin. Slit lengthwise and remove and discard the stems and seeds.
- Finely chop the peppers and put in a serving bowl. Add the garlic, chives and basil to taste, and the olive oil. Season with vinegar, salt and pepper. Set aside.
- Bring a saucepan three-fourths full of water to a boil over high heat. Add pinches of salt and sugar and the zucchini and boil rapidly until the zucchini is tender-crisp, about 5 minutes. Drain the zucchini well. Alternatively, bring water to a boil in a steamer pan, put the zucchini in a steamer rack over the water, cover and steam until tender-crisp, 3 to 4 minutes. Remove the zucchini from the rack.
- Add the zucchini to the bell pepper mixture and toss well. Serve immediately.
Comments
No comments found.