Med Veg - Roasted Red Pepper and Zucchini Salad

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Roasted Red Pepper and Zucchini Salad

 

Recipe By :Donna Klein

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 large red bell peppers -- (about 8 oz each)

4 small zucchini -- (about 4 oz each)

2 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

2 large garlic cloves -- finely chopped

1/2 teaspoon dried oregano

salt and freshly ground black pepper, to

taste

2 tablespoons finely chopped fresh flat-leaf parsley or

basil -- optional

 

This is a popular end of the summer salad or antipasto throughout Italy, when

red bell peppers--actually ripened green peppers containins lots more vitamin

C--and zucchini are abundant. If you'd like, strips of roasted eggplant can

also be added.

 

Adjust the oven rack to 4 inches from the heating element and preheat the oven

to broil.

 

Trim the top and bottom off each pepper and cut in half lengthwise. Remove the

seeds and the inner white membranes. Slice each half lengthwise into 3 even

strips. Arrange the pepper strips, skin side up, on an ungreased baking sheet.

Broil until partially charred, about 5 minutes. Place in a paper bag, twist

tightly to close, and leave for 20 minutes. Peel off the skins with your

fingers or a small paring knife. Slice lengthwise into 1/2-inch-wide strips.

Place in a large shallow serving bowl and set aside.

 

Meanwhile, in a medium stockpot or saucepan large enough to accommodate a 9-inch

steaming basket, put 1 inch of water. Place the steaming basket in the pot and

add the whole zucchini. Bring to a boil over high heat. Cover tightly, reduce

the heat to medium, and steam until barely tender, 5 to 7 minutes. Remove the

zucchini with tongs and let cool to room temperature. Trim the ends of each

zuccini and slice in half lengthwise. Slice each half lengthwise unto

1/2-inch-wide strips. Add to the bowl with the red pepper strips.

 

In a small bowl or pitcher, whisk together the oil, vinegar, garlic, oregano,

salt, and pepper. Pour the dressing over the peppers and zucchini, tossing well

to combine. Season with additional salt and pepper as necessary. Let stand for

15 minutes at room temperature to allow the flavors to blend. Toss again.

 

Sprinke with the parsley or basil, if using, and serve at room temperature. Or

cover and refrigerate for at least 1 hour and serve chilled.

 

Advance Preparation - The salad can be stored, covered, in the refrigerator for

up to twenty-four hours. Serve chilled or return to room temperature before

serving.

 

Source:

" The Mediterranean Vegan Kitchen "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 107 Calories; 7g Fat (54.3% calories from

fat); 3g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 7mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0