Marinated pepper and zucchini slaw topping
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Balsamic vinegar |
| 1 | tablespoon | Olive oil |
| ¾ | teaspoon | Kosher salt |
| Freshly ground pepper to taste | ||
| 3 | Roasted red peppers skinned, seeded cut 1/4 inch thick | |
| 1 | medium | Zucchini; coarsely grated |
| 2 | teaspoons | Fresh lemon juice |
| 3 | tablespoons | Parmesan cheese; shaved |
| 1 | tablespoon | Basil, fresh; thinly sliced |
Directions
Recipe by: NYT 6/25/95 From: jfcoombs@...
Date: Fri, 24 May 96 09:29:17 PDT 1. Combine the vinegar, olive oil, ¼ teaspoon of salt and pepper in a medium bowl. Add the peppers and toss to coat with the marinade. Let stand at least 1 hour. Drain.
2. In a small bowl, tosstogether the zucchine, lemon juice, remaining salt and pepper.
3. When ready to assemble, top the pizza first with the marinated peppers and then with the zucchini slaw. SPrinkle with the Parmesan and basil and serve. Use on roasted garlic and rosemary crust.
Posted to Master Cook Recipes List, Digest #96
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