August 25, 2014

Red Pepper and Zucchini Salad


Ingredients (4-6 servings)

2 sweet red peppers

2 zucchinis

1 tablespoon olive oil

1 clove garlic, crushed

2 tablespoons with vinegar

1-2 teaspoons Bragg’s Liquid Aminos

1/4 cup sesame seeds

salt and pepper to taste


Wash peppers and zucchini. Slice peppers into 1-inch strips. Cut ends of zucchini, quarter lengthwise, and chop into 1-inch pieces. Sauté zucchini in 1 tablespoon olive oil for 4 to 5 minutes, until lightly browned and just soft. Add garlic, and stir with vinegar and soy sauce. Marinate 6 hours or overnight. Season with salt and pepper to taste, and toss with sesame seeds before serving.

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