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Title: Roasted Red Pepper and Zucchini Salad

2 - large red bell peppers
4 - small zucchini
2 T olive oil
2 T balsamic vinegar
2 - large cloves garlic, minced
1/2 t dried oregano
0 - salt and pepper to taste
2 T fresh parsley, finely chopped

Adjust the oven rack to 4 inches from the heating element and preheat the oven to broil.

Trim the top and bottom off each pepper and cut in half lengthwise. Remove the seeds. Slice each half lengthwise into three even strips. Arrange the pepper strips, skin side up, on an ungreased baking sheet. Broil until partially charred, about 5 minutes. Place in a paper bag, twist tightly to close, and leave for 20 minutes. Peel off the skins with your fingers or a smal paring knife. Slice into 1/2 inch wide strips and place in a large shallow serving bowl.

Meanwhile, in a medium stockpot or saucepan large enough to accommodate a 9-inch steaming basket, put 1 inch of water. Place the steaming basket in the pot and add the whole zucchini. Bring to a boil over high heat. Cover tightly, reduce the heat to medium, and steam until barely tender, 5-7 minutes. Remove the zucchini with tongs and let cool to room temperature Trim the ends of each zucchini and slice in half lengthwise. Slice each half lengthwise into 1/2 inch wide strips. Add to the bowl with the red pepper strips.

In a small bowl or pitcher, whisk together the oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the peppers and zucchini, tossing well to combine. Season with additional salt and pepper as necessary. Sprinkle with parsley or basil if desired, and serve at room temperature.

From Mediterranean Vegan Kitchen
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