LF vegan -

[Guest guest]

xpost: elf, veg-recipes

 

 

* Exported from MasterCook *

 

Zucchini and Roasted Pepper Salad

 

Recipe By :Anne Casale 1995

Serving Size : 6 Preparation Time :0:00

Categories : Lowfat Salads

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 pounds small zucchini

1 1/2 pounds large firm orange bell peppers -- roasted and peeled

and sliced lengthwise into 1/2-inch strips

1 teaspoon minced garlic

2 teaspoons minced fresh oregano

1 tablespoon balsamic vinegar

1/2 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

2 teaspoons extra virgin olive oil

3 tablespoons minced flat-leaf parsley -- for garnish

 

1. Scrub zucchini under cold running water until the skins feel clean and

smooth. Put zucchini in a steamer set into a 4 quart saucepan containing 1 inch

of water. Cook, covered, over medium high heat, until barely tender, about 3

minutes. Remove steam and let zucchini cool to room temperature. Spoon out 3

tablespoons of the cooking liquid from bottom of saucepan and reserve for

dressing. Trim ends of zucchini and slice in half lengthwise. Slice each half

into strips 2 1/2 inch long and 1/2-inch wide. Transfer to shallow bowl and

combine with roasted peppers (which are cut about the same size).

 

2. Place reserved cooking liquid, garlic, oregano, vinegar, salt and pepper in a

small bowl. Stir with a fork or small whisk. Add olive oil and whisk until

dressing is well blended. Toss dressing with zucchini and roasted peppers.

Garnish with minced parsley and serve.

 

Source:

" Lean Italian Meatless Meals [iSBN 0449983684] "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 53 Calories; 2g Fat (26.9% calories from

fat); 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 162mg

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

 

NOTES : If bright, firm orange bell peppers are unavailable, you may substitute

yellow or red for this salad.

 

Nutr. Assoc. : 5663 4695 0 0 0 0 0 0 0 0