Steamed zucchini and roasted peppers with tomato-garlic dressing from Mediterranean Vegetarian Feasts (page 100) by Aglaia Kremezi

  • apple cider vinegar
  • garlic
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute small light-green zucchini for baby zucchini; marjoram or thyme for oregano; crushed red pepper flakes for Maras pepper; and fresh lemon juice for cider vinegar. See "Green beans and roasted peppers with tomato-garlic dressing" on P101 for variation.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green risotto with garlic, herbs, and lime

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute small light-green zucchini for baby zucchini; marjoram or thyme for oregano; crushed red pepper flakes for Maras pepper; and fresh lemon juice for cider vinegar. See "Green beans and roasted peppers with tomato-garlic dressing" on P101 for variation.

  • macfadden on August 09, 2016

    The picture shows very small "baby" zucchini, about 3-4 inches each, but mine were a bit past done after 5 minutes of cooking, though the recipe calls for 15-20 minutes of boiling. Maybe she just meant regular zucchini that are a bit on the small side. In any case, I would recommend checking them well before the timer goes off. The sauce is delicious and quite intense, even without the garlic, which I left out due to a local prejudice against raw garlic. It would be tasty on lots of vegetables.

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