Sauté of Tomatoes, Red Peppers, and Zucchini

Name: Sauté of Tomatoes, Red Peppers, and Zucchini (Fricassée de Jardinier)
Yield: Serves 4
Cuisine: France
Ingredients: 1 cup coarsely chopped onions; 6 tablespoons unsalted butter; 3 large red-ripe tomatoes, peeled, seeded, and cut into 1-inch chunks; ½ teaspoon finely minced fresh garlic; Salt and freshly ground pepper; 2 small firm zucchini, cut into ¾-inch chunks; piment d’Espelette or other moderately hot red pepper powder; 2 tablespoons chopped fresh flat-leaf parsley; 1 teaspoon chopped fresh basil; 2 red bell peppers

Fricassée de Jardinier

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

This bright sauté of tomatoes, sweet red peppers, and zucchini is light and easy to make. It goes well with any meat or with braised chicken breasts.

Ingredients

2 red bell peppers
6 tablespoons unsalted butter
1 cup coarsely chop

Europe
France
Side dish
Vegetarian
Gluten-free

Method

Broil the peppers, turning, until the skins are black and blistered all over, about 12 minutes. Let cool for 10 minutes under a kitchen towel or in a brown paper bag. Core, seed, and slip off the skins. Cut into thin strips 2 inches long.
About half an hour before serving, in a large heavy skillet, melt 3