Monday, October 22, 2012

Zucchini & Bell Pepper Stew

This is a recipe of my friend Wanda who asked me to publish it on my blog. Enjoy the tasty pictures - it's something I only can do since we are living in different countries and I had no chance to try the dish.
  • one bigger zucchini (you can take two smaller ones)
  • two bell peppers (yellow and red)
  • a big onion
  • one big clove of garlic
  • a small can of very concentrated tomatoes (tomato paste)
  • one cup red wine (dry)
  • salt, pepper, oil
  • some fresh tomatoes
  • some fresh basil
  1. Peel the zucchinis (if you take young ones, you can skip this step). Cut them in pieces of 1/2" (1 cm). Salt them and leave them aside for a while until the juice will pour out.
  2. Cut the onion and bell peppers in pieces of the same thickness
  3. Oil a pan and add the bell peppers, onion and garlic. Add the tomato paste and the red wine. Cover the pan with a lid and stew it on small power.
  4. Take a second pan and oil it. Roast the zucchinis.
  5. Put the roasted zucchinis over the bell peppers in the second pan. Garnish the dish with the fresh tomatoes and basil.

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