Zucchini and Red Pepper Salad


Wash zucchini and remove ends (do not peel). Cube zucchini, place in colander and sprinkle with salt. Let drain one hour.

Roast red peppers (either over flame or in a 375° oven for 18 minutes, turn once and roast an additional 18 minutes). Place pepper in a paper bag and cool. Remove skin, seed and cut peppers into thin slices.

Rinse and dry zucchini thoroughly on paper towels. Heat 1/4 cup olive oil over medium-high heat in a large skillet. Add zucchini and cook quickly, turning frequently until lightly browned. Add pepper slices and cook additional 2 minutes. Pour the cooked mixture into a sieve and drain for 10-15 minutes. Place vegetables in bowl and add remaining 1/3 cup olive oil, lemon juice, vinegar and parsley. Chill for two-three hours. Season to taste. 6 servings.