Bell Pepper and Zucchini Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 red pepper (s)
- 2 bell peppers, yellow
- 2 small zucchini
- 6 tablespoon olive oil
- some honey, maple syrup, or sugar
- 3 cloves garlic
- 1 teaspoon, leveled rosemary, fresh or dried
- 1 teaspoon, sprinkled thyme, fresh or dried
- 1 teaspoon salt
- 1 teaspoon pepper, black, ground
- 8 tablespoon balsamic vinegar
- 2 tablespoon capers
- 2 tablespoon olives, black, pitted, halved
- 1 pinch (s) chili powder, as desired
- some basil
Print Recipe
Pin Recipe Instructions
- Clean and wash the peppers and cut into medium-sized bite-sized pieces. Wash the zucchini as well, cut into slices as thick as a finger and cut them in half or into quarters.
- Warm the olive oil in a wide pan (do not let it get too hot!), Add the honey or maple syrup and melt in it. Cut the garlic into fine slices and sauté briefly in the oil with the rosemary and thyme. Then add the vegetables, mix well and continue to cook covered over low heat. Stirring occasionally. The vegetables should give off enough liquid of their own that they don`t burn, just add a little water if necessary. The vegetables are ready when they are soft but still firm to the bite (approx. 15 minutes).
- Mix the salt, pepper, balsamic vinegar, capers and olives well in a shallow bowl. If you like it spicy, you can also add some chilli. Pour the slightly cooled contents of the pan into the bowl and mix everything well. Let it soak for at least an hour, mixing every now and then. Garnish with basil.
- Goes well with a cold buffet or meat that is fried too short.
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