Recipes..GEORGIAN SALAD WITH BABY SWEET PEPPERS AND ZUCCHINI yummy
1 pack (about 1 pound) baby bell peppers
2 zucchini, sliced diagonally to � inch slices
3 cloves garlic, finely minced
� bunch fresh parsley, finely chopped
� bunch fresh cilantro, finely chopped
2 tablespoons balsamic vinegar
7 tablespoons grapeseed or olive oil
� teaspoon salt
� teaspoon pepper
INSTRUCTIONS
Heat 3 tablespoons of oil in a large pan and on a medium heat.
Add baby bell peppers and cook stirring frequently until slightly softened and browned on the sides, about 7-10 minutes. With a slotted spoon transfer the peppers into a medium bowl.
To the same pan, add zucchini and cook for about 5 minutes until softened. Don't overcrowd the pan. You might need to cook in batches.
Transfer cooked zucchini to the bowl with baby bell peppers.
Add garlic, parsley, cilantro, vinegar, remaining 4 tablespoons of oil, pepper and salt to a small mixing bowl and whisk until all ingredients are incorporated.
Drizzle cooked vegetables with a parsley and cilantro dressing and serve.
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