Monday, August 21, 2006

Zucchini, Garlic & Roasted Bell Peppers

This very simple summer side cooks up fast and easy. Add herbs and spices to compliment a main dish, or keep it simple like I did for my Pt. Reyes Stuffed Pork Chops.

2 medium zucchini
2 large cloves garlic
3 bell peppers, red and yellow, charred and peeled
Kosher salt and black pepper to taste
Pinch dried marjoram (optional)
Olive oil for the pan

Char the peppers over a gas flame until blackened and blistered. Place in a sealed paper bag to sweat for 15 minutes. Remove from the bag and, with your fingers, push the skin off the peppers. You can run your fingers under cold water to remove the char, but don't do it to the peppers or you'll rinse their great flavor down the drain. Cut the stem end out, remove the seeds and membranes and slice lengthwise into 1/2-inch pieces, then crosswise into 1/2-inch squares.

Cut the zucchini lengthwise into quarters then slice crosswise into 1-inch pieces.
Peel the garlic, smash with the side of a chef's knife then mince finely.
In a cast iron skillet, heat the olive oil over medium low heat. When hot, add the garlic and cook, stirring, until it has cooked to a golden brown.
Add the zucchini and stir to blend with the garlic. Cook slowly just until the zucchini is tender crisp.
Add the bell pepper and stir until the peppers are heated through and the zucchini is fully cooked.
Season to taste with kosher salt and freshly ground black pepper.
If serving with the pork chops, add 1/4 teaspoon marjoram, crumbled, to the veggies just before serving.


  1. Oh my goodness — this looks wonderful! I plan to try it this weekend or later in the week.

    I love both of your blogs — food and gardening are my two passions, too. Too bad my day job gets in the way.

  2. Sher,
    Doncha love it when blogger has hissy-fits?
    I agree about onions, they are wonderful and sure can make a meal.

    Welcome! Thanks for visiting. I like your blog also and especially love anything French!

    Thanks Kalyn! I know it's simple and has been done a thousand times, but it went so well with the rest of the meal I had to include it.

  3. yum! those veggies look supremely appetizing!

  4. Christine,
    The pork chops with the blue cheese, the red onions, and these beautiful veggies look so delicious. I like preparing onions like that as well. I could eat a whole bowl full of them.

  5. Catherine,
    No photos of veggies can compare to yours, but thank you.

    Thank you so much. I'm going to play with making another batch of red onion confit, this time adding herbs and more flavorings.
    I just read the post of your South Beach vacation - wonderful!


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