Mediterranean Zucchini Medley Recipe

About this recipe

A vibrant, no-bake vegan dish featuring zucchini, bell peppers, and a tangy blend of capers and lemon juice. Perfect for a light yet satisfying dinner.

Ingredients

• 50 g Italian Basil Leaves (Tulshi Paan)
• 500 ml Oleev Olivana Natural Olive Oil (Tin)
• 100 g Sambar Onion Peeled
• 100 g Celery
• 125 g Red Bell Pepper
• 125 g Yellow Bell Pepper
• 250 g Zucchini Green
• 400 g Pastazara Finely Chopped Tomatoes
• 450 g American Garden Green Pitted Olives
• 100 g Catch Sprinklers - Iodized Table Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 500 ml Colavita White Wine Vinegar

Instructions

1. 1. Heat 1/3 cup olive oil in a heavy 2-quart saucepan over medium-high heat.
2. 2. Add 1 cup diced onions, 1/2 cup chopped celery, 1/4 cup diced red bell pepper, and 1/4 cup diced yellow bell pepper. Cook and stir for 5 to 10 minutes until the vegetables are tender.
3. 3. Stir in 3 cups diced zucchini, 2 cups chopped tomatoes, 2 tablespoons chopped fresh basil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Reduce the heat to medium.
4. 4. Cook the mixture for 15 to 20 minutes, stirring occasionally, until the zucchini and tomatoes are softened.
5. 5. Remove the saucepan from heat and stir in 2 tablespoons of green olives and 2 tablespoons of white wine vinegar.
6. 6. Transfer the mixture to a container and refrigerate for 8 to 12 hours or overnight to allow the flavors to meld.
7. 7. Serve chilled or at room temperature with warm pita bread or as a topping for your favorite grain.