When summer arrives, it's time to celebrate the abundance of fresh, flavorful vegetables. This collection of zucchini, peppers, and tomatoes recipes showcases the best of the season's bounty. From classic Italian dishes like zucchini parmesan and stuffed peppers to refreshing salads and flavorful side dishes, these recipes are sure to please everyone at your table.
Zucchini and tomatoes are a classic combination, and they shine in this simple yet delicious sauté. The zucchini is tender and slightly sweet, while the tomatoes add a burst of juicy flavor. Serve this dish as a side or main course, or use it as a filling for tacos or quesadillas.
Peppers are another versatile vegetable that can be used in a variety of dishes. Stuffed peppers are a hearty and satisfying meal, and this recipe uses a flavorful mixture of ground beef, rice, and vegetables. For a lighter option, try grilled peppers with a tangy vinaigrette dressing.
If you're looking for a refreshing salad, this zucchini and tomato salad is a great choice. The fresh vegetables are tossed with a simple dressing made with olive oil, vinegar, and herbs. This salad is perfect for a light lunch or dinner, or as a side dish for grilled meats or fish.
Finally, this recipe for roasted zucchini and tomatoes is a great way to enjoy the flavors of summer vegetables. The zucchini and tomatoes are roasted until tender and caramelized, and then tossed with a mixture of olive oil, garlic, and herbs. Serve this dish as a side dish or appetizer, or use it as a topping for pizzas or pasta dishes.
GREEK PASTA SALAD WITH SHRIMP, TOMATOES, ZUCCHINI, PEPPERS, AND FETA
The ideal outdoor meal: this colorful main-course pasta salad chock-full of protein, vegetables and bold flavorings. For fresh flavor and peak texture, toss the salad right before serving. Pack the dressing in a jar and the salad ingredients in a gallon-sized zipper bag. When ready to serve, drizzle on the dressing, close the bag and squeeze it all over until the dressing completely coats the salad. Pour into a serving bowl.
Provided by Ben S.
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 1h22m
Yield 6
Number Of Ingredients 19
Steps:
- To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic.
- Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
- Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool.
- Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.
Nutrition Facts : Calories 802.3 calories, Carbohydrate 65.8 g, Cholesterol 184.9 mg, Fat 45.7 g, Fiber 4.4 g, Protein 33.6 g, SaturatedFat 11.6 g, Sodium 3397.5 mg, Sugar 6.1 g
ZUCCHINI, PEPPERS, AND TOMATOES
This is a really quick, simple, and flavorful sauté from The Victory Garden Cookbook. It can be served hot or cold, and reheats well.
Provided by GoKittenGo
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash, trim, and slice zucchini.
- Salt zucchini lightly and allow to drain for about ten minutes, then pat dry.
- Heat the butter and oil, sauté onions until wilted.
- Add the zucchini and peppers, cook 2 to 3 minutes.
- Stir in tomatoes, herbs, and add salt and pepper to taste.
- Cook 4 to 5 minutes, or until the vegetables are tender.
- If the tomatoes are especially juicy, cook briefly over high heat to reduce pan juices.
- Remove from heat, stir in optional feta and olives or parmesan, if desired.
TURKISH HERBED BEEF AND RICE STUFFED ZUCCHINI, TOMATOES, PEPPERS
Steps:
- Slice tops of 6 tomatoes, reserve. Scoop out pulp, drain in sieve, chop. (Save 2 tomatoes.) Cook onions in oil, stirring occasionally, 8-10 mins. until soft, not brown. Add chopped tomato, 3/4 C chopped tomato pulp and cook, stirring occasionally, until liquid evaporates and tomato begins to break down, 5 min. Add rice and cook, stirring, 2 min. Add water, boil, then simmer, covered, over low heat until rice tender and water absorbed, 20 min. Transfer rice mixture to bowl, chill until cool, about 20 min. Add beef, herbs, 1 3/4 tsp salt, and 1 tsp pepper to cooled rice, kneading until smooth. Trim and cut zucchini crosswise in half to fit upright in a deep 7-qt heavy pot with lid. Hollow out each zucchini halfl leave 1/2 inch at bottom. Cut tops off peppers, reserve and hollow. Preheat oven to 400°F with rack in middle. Fill veggies. Arrange tomatoes in cake pan lined with foil. Stir tomato paste into water; add 1/2 cup to pan, reserve rest. Put tops on tomatoes and cover tightly with foil. Bake 45 min. Cut 2 tomatoes into thin slices and layer in 7-qt pot; drizzle with oil. Stand zucchini and peppers in pot, leaning against each another and wedge pepper lids to keep them upright. Sprinkle chopped tomato pulp over and pour tomato water around veggies. Bring to boil then simmer, covered, 20-25 min./140°F. Transfer stuffed vegetables to a serving dish and add sugar and lemon juice to cooking liquid in pot. Boil until reduced to about 1 cup, about 10 minutes. Season with salt. Spoon a little cooking liquid over each stuffed vegetable.
Tips:
- Choose fresh vegetables: Use ripe, flavorful zucchini, peppers, and tomatoes for the best results.
- Cut the vegetables evenly: This will help them cook evenly.
- Season the vegetables well: Use a combination of salt, pepper, garlic powder, and Italian seasoning to taste.
- Don't overcrowd the pan: Cook the vegetables in batches if necessary to avoid overcrowding and steaming.
- Cook the vegetables until tender: Zucchini and peppers should be tender but still slightly crisp, while tomatoes should be soft and juicy.
- Serve immediately: These vegetables are best served fresh out of the pan.
Conclusion:
This simple recipe is a great way to enjoy fresh summer vegetables. The zucchini, peppers, and tomatoes are roasted until tender and flavorful, and the balsamic vinegar adds a touch of sweetness and acidity. This dish is perfect for a quick and easy weeknight meal or a side dish for a grilled protein.
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