Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

Ingredients:
2 Red Peppers, washed brushed with olive oil
3 each zucchini, washed brushed with olive oil
2 tablespoons olive oil
2 red onion, peeled and minced
1 tablespoon olive oil
1/4 cup sugar
1/4 cup water
1 tablespoon fresh mint, chopped
1/4 cup lemon vinaigrette (3 to 1 olive oil to lemon juice)
salt pepper to taste
Grill peppers (or roast in 400° oven) until skin is chared and blistered. Place peppers in a bowl
and cover with foil to steam skins to help peel. Remove skins. Peel and remove seeds and ribs.
You should be left with only the roasted meat of the peppers. Cut flesh into 3" X 1/3" strips. Cut
zucchini on a straight bias angle, season with salt and pepper. Grill in two different positions to
give proper grill marks, a crisscross effect. Repeat on flip side.
In a 10" pan, heat oil and sauté minced onions until translucent, approximately four minutes. Add
sugar and water and season with salt pepper. Cook until onion mixture is almost dry. Allow to
cool, add chopped mint. Mix peppers with relish and add lemon dressing. Adjust seasoning with
salt pepper. Shingle grilled zucchini on platter and top with peppers. Cook well.
4th of July Recipes

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