Sauté of Tomatoes, Red Peppers, and Zucchini

Fricassée de Jardinier

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


  1. 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.
  2. About half an hour before serving, in a large heavy skillet, melt 3