Zucchini and Red Bell Peppers in Tomatoes!
Well, it’s finally Warm Weather time! And that usually means grilling outdoors quite a bit. So, even if that’s what’s on the menu, you still need a side dish to go with that Steak or Chicken, or even that very expensive Fish! Well, here’s a really easy and yet very delicious option: Zucchini and Red Bell Pepper in Tomatoes! Ready in a flash and won’t heat up the kitchen. Ahah! We like that part!
Ingredients for 4 servings:
2 Zucchini. Medium sized. Washed well, ends cut off, DO Not Peel! Slice into 1/2 in circles.
2 -3 tbl Extra Virgin OLive Oil.
1 Red Bell Pepper. Washed, Seeded, chopped into 1/2 in pieces.
4 Garlic cloves. Minced or put thru a garlic press.
1 Can Diced Tomatoes. “Muir Glen” Fire Roasted is best here. (14.5 ox. can)
Salt & Pepper to taste.
Fresh Basil Leaves for adding at the end.
After prepping Veggies and Garlic, heat the oil in a skillet.
Place the Zucchini in single layer in oil on medium to high heat. We are not cooking all the way though, just getting a light golden color on each side. Turn to do reverse side after a minute.
Probably need to do that in batches. Remove to a plate after Zucchini are done.
In the same oil, add the Pepper and Garlic and saute for 1 minute, until very fragrant and Pepper is a little soft.
Place the Tomatoes and Spices in the skillet and then the Zucchini goes back in.
Using a wooden spoon or soft spatula, turn well to combine all ingredients in the pan.
Cover and on LOW heat, allow to simmer for only about 5 minutes. We want the Zucchini to retain it’s shape and not be mushy.
Place the Sliced FRESH Basil on top and stir some gently in. Yes, the Basil does add a freshness to the taste.
Serve and enjoy! A real summer side-dish!!