Serves: 6
Total Calories: 49

1 red bell pepper
1 yellow bell pepper
2 tablespoons olive oil
4 small zucchini, cut into 1/4-inch slices
salt
2 tablespoons white wine vinegar
2 cloves garlic, very finely chopped
2 tablespoons chopped fresh mint
1/2 teaspoon dried oregano
pinch of crushed red pepper

1 Stand the peppers on a cutting board. Holding the stem in one hand, place the cutting edge of a large heavy chef's knife just beyond the edge of the cap. Cut straight down. Turn the pepper 90° and cut straight down again. Repeat, turning and cutting the remaining two sides. Discard the core, seeds, and stem, which will be in one piece. Cut away any membranes and scrape out any seeds. Cut the peppers into 1-inch strips.

2 In a large skillet, heat the oil over medium heat. Add the peppers and cook, stirring, for 10 minutes.

3 Add the zucchini and salt to taste. Cook, stirring often, until the zucchini are tender, about 15 minutes.

4 While the vegetables are cooking, in a medium bowl, whisk together the vinegar, garlic, herbs, red pepper, and salt to taste.

5 Stir in the peppers and zucchini. Let stand until the vegetables are at room temperature. Taste and adjust seasoning.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 49
Calories from Fat: 40

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