* Exported from MasterCook * Catalan Bell Peppers and Zucchini with Garlic Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs Meze Vegan Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 6 tablespoons extra-virgin olive oil 7 large garlic cloves -- to 8 or to your taste, finely chopped 1 large yellow bell pepper -- seeded and cut into strips 1 large red bell pepper -- seeded and cut into strips 1 large green bell pepper -- seeded and cut into strips salt and freshly ground black pepper -- to taste 2 medium zucchini -- about 1 pound, ends trimmed and cut into 1/4-inch rounds 2 tablespoons good quality sherry vinegar 1 tablespoon finely chopped flat-leaf parsley leaves In a large skillet, heat 2 tablespoons of the olive oil over medium heat, then cook two-thirds of the garlic until very light golden, stirring to make sure you don't burn it. Add the bell peppers, season with salt and pepper, and reduce the heat to medium-low. Cook until the peppers are soft, about 30 minutes, stirring
occasionally. Meanwhile, heat 2 tablespoons olive oil in another large skillet and cook the remaining garlic until it starts to sizzle. Add the zucchini in one layer, sprinkling the slices with salt and pepper. Cook over medium heat until golden on the bottom, about 5 minutes. Turn them with tongs and cook until the other side is golden. Drain on paper towels. Arrange the zucchini on a serving platter, surround with the peppers, drizzle with the remaining 2 tablespoons olive oil and the vinegar, sprinkle with the parsley, and serve at room temperature. Makes 4 servings AuthorNote: This fragrant and colorful Catalan preparation called 'pebrots i carbacons a l'all' can be served as a tapa or as an accompaniment to roast [favorite]. This recipe is adapted from Marimar Torres's "Catalan Country Cooking". Cuisine: "Spanish/Iberian"
Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"
S(Formatted by Chupa Babi): "Sept 2012" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 226 Calories; 21g Fat (78.0% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 2 Vegetable; 4 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 4917 0
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