Corn and Zucchini Saute
Corn and Zucchini Saute
For those of you looking for another way to use some of those zucchini this dish is really fun and easy. The flavors of the zucchini, corn and peppers work really well together and makes a tasty side dish in just a few minutes.
Quick Corn and Zucchini Sauté
2 sweet peppers, seeded and cut into strips
2 medium zucchini, sliced
Oil
2 c. corn kernels cut from cobs, about 4 ears
1 t. garlic salt*
½ t. Italian seasoning
In oil cook peppers and zucchini until crisp tender, about 5 minutes. Add remaining ingredients and cook 4 more minutes, or until heated through. Serves 6-8.
*Feel free to use 1 teaspoon of salt and some fresh garlic, I often do.
Roasting Peppers
Roasting Peppers
I love the flavor of roasted peppers. They add a nice smoky flavor to many dishes from salads to soups. I made this one to use in a Greek salad. If you haven’t roasted peppers before I encourage you to try it. Since I have a gas stove I just place the pepper right on a burner and turn the burner on medium. Turn the pepper, using tongs, until the pepper it charred on all sides. I know- it doesn’t look appetizing, but trust me the flavor will be terrific. After the pepper is all blackened take it off the heat and roll in up in paper towels or place in a paper bag to steam. The steam will help to loosen the skin. Once the pepper is cool enough to handle just rub off the charred skin and discard. Seed and chop up the pepper and toss in whatever dish you are making. You can also take the seeded pepper and toss it in a blender with some herbs, salt and a little oil. Puree for a tasty salad dressing.
If you have an electric stove you can roast peppers under the broiler until charred, turning often or you can even roast peppers on the grill.
Cook until completely charred
Wrap charred pepper in paper towels
Once cooled, rub off the charred skin.
Cleaned and ready to use.
