Name: Steamed Zucchini and Roasted Peppers with Tomato-Garlic Dressing
Yield: Serves 4 to 6
Cuisine: Greek
Ingredients: 1 tablespoon salt; 1 to 2 tablespoons chopped fresh oregano, marjoram, or thyme, to taste; 1 medium clove garlic, quartered; 1 teaspoon Dijon mustard; ¼ cup (60 ml) good, fruity olive oil; 1 to 2 teaspoons cider vinegar or fresh lemon juice, to taste; 1 teaspoon salt, or to taste; 1 to 2 teaspoons Maraş pepper or a pinch of crushed red pepper flakes, to taste; 2 large red bell peppers; 1 small juicy plum tomato, quartered (skin removed, if you like); Finishing salt (optional); 2 pounds (1 kg) small light-green zucchini or baby green zucchini

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

June in Greece means zucchini. Some days we are overwhelmed with zucchini of all sizes. The light-green Middle Eastern zucchini cultivated in our part of the world are incredibly delicious and tender. Choose freshly harvested small zucchini for this salad, and boil them without trimming the ends. This way the zucchini keep their flavor and texture. If fresh zucchini are not available, make the salad with green beans. The tomato-garlic dressing is my f