Peppers and Zucchini

This was one of those rare dishes that got a split decision in our house.  The Mistah, he says he is not much for zucchini.  Although he “claims” to like my curried zucchini soup.  And he devoured the zucchini and pepper quesedilla that I made last night.  So I don’t know what to think.

Actually, I know what I think.  I think this makes a lovely, light dish. It’s a refreshing change from the usual suspects that show up on our plates in the role of vegetables. And it’s versatile.  Serve it as a side dish; use it as a condiment to top a burger; transform it into an entree with some couscous or quinoa.

So pay no mind to The Mistah and his zucchini fickleness.  Peppers and zucchini will give you a taste of summer any time of the year.

Peppers and Zucchini

Adapted from Bon Appetit – Fast, Easy, Fresh

BAH Note:  I started out to make a poblano rajas with zucchini.  Bon Appetit – Fast, Easy, Fresh describes rajas as roasted chile strips cooked with onion and spices.  But they wanted me to add a half cup of cream to the vegetables.  And I just couldn’t bring myself to do that.  I also neglected to add any seasoning other than kosher salt.  Maybe when I go to heat up the leftovers, I will add a pinch of ancho chili powder.

While I think this recipe is pretty SB friendly, if I wanted to make it completely South Beachy, I would use olive oil, or a combination of butter and olive oil to sautee the vegetables.

  • 2 poblano chiles
  • 2 red peppers
  • 2 small zucchini, sliced
  • 1/2 cup onions, diced
  • 1 tablespoon butter

Place a rack directly under your broiler and line it with a sheet of foil.  Place the poblano chiles and red peppers on the foil.  Broil until the exterior is completely charred, carefully turning them as needed.  Transfer them to a bowl, cover with plastic wrap, and let sit for 15 to 20 minutes.  Carefully remove the charred skin (and seeds if you like) and roughly chop the peppers.

Heat the butter in a dutch oven over medium heat.  Add the chopped peppers, zucchini, and onions.  Saute until the onions are translucent and the zucchini is tender.  Season to taste with salt and pepper.

{printable recipe}

Advertisements
This entry was posted in Side Dishes, Vegetables and tagged , , . Bookmark the permalink.

10 Responses to Peppers and Zucchini

  1. Lan says:

    it’s summer, in every bite.
    i’m a fan of zucchini in any way.

  2. Jenna says:

    I think this sounds lovely, no two ways about it! Then again, I’ve never been known to turn down zucchini in any form.

  3. Wendi, I love following your website on wordpress so many wonderful dishes. I especially like how you cook with ingredients that are in season. Take care

    • Wendi says:

      Bam, do you find that you miss things like green and yellow squash over in Asia? I imagine that you have all sorts of wonderful seasonal produce there but can you also get something so simple that reminds you of home?

  4. Not a huge fan of the zucchini myself, so anything to dress them up is a goer for me. Thank you. It sure looks beautiful. 🙂

  5. Tracy says:

    I’ve been meaning to tell you, I think this photo is stunning.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s