Zucchini With Bell Pepper And Tomato Recipes

ZUCCHINI WITH BELL PEPPER AND TOMATO

Steps:

• Wash zucchini, cut off both.
• ends but do not peel them. Cut.
• the zucchini into 1/4" slices. Cook,
• stirring zucchini, onion, green pepper, oil,
• garlic, salt, and pepper in 10" skillet.
• until heated through. Cover and cook
• over medium heat, stirring occasionally,
• until vegetables are crisp-tender,
• about 5 minutes. Add tomatoes. Cover
• and cook over low heat just until
• tomatoes are heated through, about
• 3 minutes. Sprinkle with parsley and
• grated cheese, if desired.

ROASTED ZUCCHINI AND PEPPERS RECIPES

Steps:

• Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Cut bell peppers in half, remove the seeds, then cut into thin slices.
• Season vegetables: Place sliced zucchini and peppers on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
• Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 25 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
• Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

ZUCCHINI, PEPPERS, AND TOMATOES

Steps:

• Wash, trim, and slice zucchini.
• Salt zucchini lightly and allow to drain for about ten minutes, then pat dry.
• Heat the butter and oil, sauté onions until wilted.
• Add the zucchini and peppers, cook 2 to 3 minutes.
• Stir in tomatoes, herbs, and add salt and pepper to taste.
• Cook 4 to 5 minutes, or until the vegetables are tender.
• If the tomatoes are especially juicy, cook briefly over high heat to reduce pan juices.
• Remove from heat, stir in optional feta and olives or parmesan, if desired.

BAKED ORZO WITH TOMATOES, ROASTED PEPPERS AND ZUCCHINI

Steps:

• Bring a large pot of generously salted water to a boil, and add the orzo. Cook eight minutes, or until it is cooked through but still firm to the bite. Drain and transfer to a large bowl. Toss with the diced roasted pepper and 1 tablespoon of the olive oil.
• Preheat the oven to 375 degrees. Oil a 2-quart baking dish. Heat another tablespoon of olive oil over medium-high heat in a large, wide skillet. Add the zucchini and cook - stirring and turning over the slices, or tossing them in the pan - until just cooked through and lightly colored, about five minutes. Scrape into the bowl with the orzo.
• Return the pan to the heat, add the final tablespoon of oil and the garlic. Cook just until fragrant, 20 to 30 seconds, and add the tomatoes and salt to taste. Cook, stirring from time to time, until the tomatoes have cooked down slightly and smell fragrant. Taste and adjust seasoning. Scrape into the bowl with the orzo, add the Parmesan or goat cheese, and mix everything together. Add freshly ground pepper to taste, and adjust salt. Transfer to the baking dish.
• Bake 30 to 40 minutes, until the top is just beginning to color. Serve hot or warm.