- 1/4 cup olive oil
- 3/4 cup thinly sliced yellow onion
- 2 lbs small zucchini, washed, trimmed and sliced into 2 x 1/2-inch strips
- 2 large red bell peppers, roasted, peeled and thinly sliced
- 1 tsp salt
- 1/2 tsp freshly milled black pepper
Zucchini should be cooked tender-crisp so that its texture contrasts with the roasted peppers. If red peppers are unavailable, you can substitute with pimientos. Enjoy this tasty Italian vegetable recipe!
1 – In a 12-inch skillet, heat olive oil over medium heat. Add onion, turn heat to low and cook, stirring constantly, until soft but not brown, for about 4 minutes. Add the zucchini and cook, stirring frequently, for 3 minutes.
Stir in roasted peppers and continue to cook for an additional minute. Season with salt and pepper: remove from heat.
Transfer to a bowl and serve immediately.
Serves 6 to 8