Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Zucchini with Roasted Red Peppers and Chives

Share
avatar
Lobo
Moderator
Moderator

Posts : 21722
Thanked : 1009
Join date : 2013-01-12

Zucchini with Roasted Red Peppers and Chives

Post by Lobo on Mon 25 Jan 2016, 12:41 am


Zucchini with Roasted Red Peppers and Chives

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4
True balsamic vinegar, made in the Italian region of Emilia-Romagna from white Trebbiano grapes, is aged in a series of barrels made of different woods for at least 12 years and sometimes much longer. Only then can it be designated aceto balsamico tradizionale. Because of its deep flavor, long-aged true balsamic vinegar is used sparingly as a condiment on finished dishes, as in this recipe. Lesser-aged true balsamic vinegars or high-quality supermarket balsamics are more widely available and are suitable for cooking.



  • Printer Friendly Version






  • 83

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


Wine Pairing

This pairs well with crisp, light-bodied white wines like the Domaine Guillerault Fargette, Sancerre from our Wine Club.

Directions:

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.
Adapted from Williams-Sonoma Collection Series, Vegetable, by Marlena Spieler (Simon & Schuster, 2002).

Related Tips


  • All About Bell Peppers >
  • Roasting Bell Peppers

    Current date/time is Fri 24 Mar 2017, 4:56 pm