My recent farmers market find yielded this Sautéed Peppers, Tomatoes & Zucchini dish. It’s fabulous as a simple side or as an appetizer. I served it with crunchy bread to help scoop up every last bit.
You don’t want to miss out on this dish that includes some of the season’s fresh veggies. Sautéed Peppers, Tomatoes & Zucchini makes a flavorful side dish you’ll want to enjoy as much as possible while the summer is still here.
There’s no way to deny that summer is special. To me, summer means being outside and running around, hiking, picnicking, strolling through the park.
Those summer scenarios are ingrained in my mind, and when I was back in Ohio this summer, I did each of those things, and loved every minute of it!
What I especially loved was being able to hit the farmers markets and pick up such fabulous produce.
There’s just something special about the markets, especially when they’re set up in a vast green field with a beautiful blue sky above. Everyone is in a good mood. Sometimes there’s music, and there are usually always goodies to sample.
When I found these beautiful tomatoes and hot peppers at the market, I knew I wanted to make something with them (and it goes without saying that everyone was up to their ears in zucchini).
If you need a good use for your zucchini, try my Zucchini-Thyme Frittata for Two. You can always increase the quantity for the ingredients if you need to feed a few more people.
My farmers market find resulted in this wonderful sautéed peppers, tomatoes & zucchini side dish.
What’s your favorite farmers market find? In Ohio, another of my favorite finds was corn. Oh, wow! It’s amazing what you forget when it’s not in front of you. I used the delicious Ohio corn to make my Mexican Street Corn Salad —like, eight times (no joke). It’s a new family favorite!
You could also use fresh corn to make these fun Cheesy Jalapeño & Corn Stuffed Sweet Pepper Poppers. They’re perfect fresh out of the oven.
Before the summer ends, get yourself to your favorite market to pick up what you need to make this Sautéed Peppers, Tomatoes & Zucchini side dish. You’ll really enjoy it!
Patricia Conte/Grab a Plate
Yields Serves 4-6
5 based on 11 review(s)
- 2 tablespoons olive oil
- 1/2 yellow onion, cut into thin strips
- 3 garlic cloves, minced
- 6 yellow Hungarian wax peppers or banana peppers, seeds and membrane removed, cut into thick strips
- 2 big handfuls of cherry tomatoes cut in half
- 1 extra large zucchini, cut into rounds, then quartered
- Salt, black pepper, and red pepper flakes to season
- Crunchy Italian-style bread to serve with
- Olive oil to drizzle
- Add the oil to a large skillet over medium heat. Add the onion and cook for 3-4 minutes or until they begin to soften.
- Add the garlic and cook for 30 seconds. Add the peppers and increase the heat to medium-high. Cook, stirring occasionally, for 3-4 minutes. Add the tomatoes, salt and black pepper to season. Cook, tossing occasionally, for a few minutes.
- Add the zucchini and stir to combine the ingredients. Cook for several minutes, tossing occasionally, until the zucchini begin to soften and the tomatoes are soft and juicy.
- Remove from the heat and transfer to a bowl. Season with a bit more salt and black pepper, if needed, and red pepper flakes.
- Serve warm or at room temperature with crunchy bread. Drizzle with a bit of olive oil if desired.