Vegetables Recipes - Hungarian Hot Wax Peppers with Tomatoes and Zucchini Recipe

Ingredients

• 2 tablespoons olive oil

• 12 oz "Hungarian Hot Wax' peppers, or thin-fleshed yellow bell peppers, seeded and cut into 3/4 inch strips

• 3-4 small purple onions, or large scallions, thinly sliced

• 12 oz zucchini, sliced

• 2 fat, juicy garlic cloves, finely minced

• 14 oz vine-ripened tomatoes, or 14 oz can of chopped tomatoes

• 2 teaspoons cider vinegar

• salt and freshly ground black pepper

• 1 tablespoon chopped fresh cilantro

Serves 2 as light main course

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Method:

1. Hear the oil in a large skillet and, onions, and zucchini. Stir-fry for a few minutes over moderate to high heat, until they are just beginning to soften.

2. Add the garlic. Reduce the heat a little, cover, and leave 2-3 minutes - the vegetables will cook in their own steam.

3. Stir in the tomatoes, the vinegar, salt, and plenty of freshly ground black pepper. Cook, uncovered, 3-4 minutes more. By now the vegetables should be producing plenty of juice.

4. Tip the contents of the pan into a colander set over a bowl. Allow the juices to drain, then transfer the vegetables to a warmed serving dish.

5. Pour the juices back into the pan, bring to a boil, and simmer briskly until reduced and slightly thickened.

6. Pour the sauce over the vegetables and sprinkle with the cilantro.