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

• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Celery
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 piece Yellow Bell Pepper
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 50G Pepper Black Ground BWFO
• - Nearly Naked Veg Basil 100g
• 12.5 Kg Top-Op Cooking Salt 12.5kg
• 75G Perello Capers In Salt, 75G
• - Apple Cider 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 capers and 2 tablespoons of apple cider 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.