12443 Sauté of Tomatoes, Red Peppers, and Zuc chini Serves 4 Wed Aug 06 01:07:22 -0700 2008 Tue Feb 03 12:37:42 -0800 2009 Licensed http://www.chow.com/recipes/12443 Tue, 03 Feb 2009 20:37:42 GMT 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.

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  • 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 tablespoons of the butter. Add the onions and garlic, cover tightly, and cook over low heat for 5 minutes.
  • Add the tomato and zucchini chunks and continue to cook, covered, for 10 minutes, stirring often. Raise the heat to moderately high, uncover the pan and boil rapidly, stirring often to prevent scorching, until most of the excess moisture evaporates, 4 to 5 minutes.
  • Fold in the roasted pepper strips and allow to heat through. Season with salt, pepper, and piment d'Espelette or red pepper to taste. Cut the remaining 3 tablespoons butter into small pieces and off heat, swirl into the pan. Mix together the parsley and basil and sprinkle over the top. Serve hot.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 2 red bell peppers

    ]]>     6 tablespoons unsalted butter

    ]]>     1 cup coarsely chopped onions

    ]]>     ½ teaspoon finely minced fresh garlic

    ]]>     3 large red-ripe tomatoes, peeled, seeded, and cut into 1-inch chunks

    ]]>     2 small firm zucchini, cut into ¾-inch chunks

    ]]>     Salt and freshly ground pepper

    ]]>     Piment d'Espelette or other moderately hot red pepper powder

    ]]>     2 tablespoons chopped fresh flat-leaf parsley

    ]]>     1 teaspoon chopped fresh basil

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