| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads, Mimi |
4 |
Servings |
INGREDIENTS
|
|
EVA ESTES BXGT29B |
| 3 |
tb |
Butter |
| 1 |
tb |
Olive oil |
| 3 |
md |
Zucchini; sliced thin (1 lb) |
| 1 |
|
Red bell pepper; thin strips |
| 1 |
sm |
Onion; halved, sliced thin |
| 1 |
|
Garlic clove; minced |
| 1 |
lg |
Tomato;peeled,seeded,cut |
|
|
Into thin wedges |
|
pn |
Oregano |
| 1/4 |
c |
Parsley; chopped |
| 1 |
sm |
Lemon;peeled, seeded and cut |
|
|
Into paper thin slices |
| 1 |
tb |
Red wine vinegar |
|
|
Salt & freshly grnd pepper |
INSTRUCTIONS
Melt 1 tbl of the butter in the oil in a large heavy skillet over medium
heat. Add the zucchini; cook, tossing constantly, until just wilted, about
3 minutes. Transfer to a large bowl. Add 1 Tbl butter to the skillet. Add
the red pepper. Cook over medium-low heat until almost tender, about 5
minutes. Add this to the zucchini. Add the remaining 1 Tbl butter to the
skillet. Add the onion; cook over medium-low heat for 1 minute. Add the
garlic; cook 5 minutes. Add this to the zucchini mixture. Toss the tomato
with the oregano in the skillet over medium-high heat for 1 minute. Add
this to the zucchini mixture along with the parsley, sliced lemon, and
vinegar. Let stand, covered, 1 hour. Add salt and pepper to taste before
serving.
A Message from our Provider:
“Two great truths: 1. there is a God, 2. you’re not Him”