This is a family favorite! We do eat this often, as it uses so few ingredients, normally just zucchini, red pepper and white onion, which we normally have on hand. We also keep chardonnay in the fridge (we are red wine drinkers, usually only cook with white) and I have a pantry stocked with salsa from last year’s garden. I had some leftover vegetables — red and green peppers and broccoli — that we had served as crudites at a gathering, so I decided to use them in this dish. Delicious!
Zucchini with Onion, Peppers & Broccoli
Ingredients
sliced red bell pepper
sliced green bell pepper
sliced white onion
broccoli florets
kosher salt & freshly ground black pepper
small amount of olive oil
small amount of chardonnay
1/2 jar Sweet Heirloom Salsa 2012
— (made with Green Zebras and Mister Stripeys)
This is such a simple side dish, and always delicious. I usually use one red pepper and one small onion to two zucchinis (small-normal size; if large, only one). This recipe is based on a dish I had once at a now-defunct So Cal seafood restaurant which we enjoyed so much, it became part of our regular cooking repertoire.
Instructions
Add a small amount of olive oil to a large skillet and layer in sliced onion, the peppers and the broccoli. Season with salt & pepper Cook over med-high heat until onions are soft and vegetables are beginning to soften. Add the zucchini, season to taste, and cook until it just begins to brown. Add a small amount of white wine to the pan and cover, briefly, until the vegetables are cooked as desired.
Remove the lid and allow most of the wine to cook off. Gently stir in salsa-to-taste, and heat briefly to warm the salsa. Serve it forth!