About This Recipe
Zucchini is not always found in a classic piperade, but this version is inspired by Julia Child, whose Mastering the Art of French Cooking redefined many of the standards. You’ll always find onions, garlic, and bell peppers in this Provencal side dish, though, along with generous amounts of olive oil for both cooking and finishing.
As Found in
The Obesity Code Cookbook
- Prep: 15 m
- Cook: 30 m
- Servings: 4people
- 2 yellow onions
- 2 garlic cloves
- 1 lb zucchini
- 2 red bell peppers
- 1 yellow or orange bell pepper
- 4 sprigs fresh basil
- 3 tbsp olive oil divided
- salt and pepper to taste
- Assemble, prepare, and measure ingredients. Slice onions. Mince garlic. Trim stalk ends from zucchini and cut the rest into 1/2-inch/1 cm wide batons. Trim and seed peppers, and cut into 1/2-inch/1 cm slices. Stack basil leaves and slice into thin ribbons (chiffonade).
- Warm 1 tablespoon of olive oil in a large sauté pan over medium heat. Cook onions, stirring occasionally, until translucent and golden brown, 12–15 minutes. Season with salt and pepper.
- Add remaining 2 tablespoons of olive oil and garlic. Stir in zucchini and peppers. Season with salt and pepper. Cook for another 12–15 minutes, mostly undisturbed to allow vegetables to brown but not singe. Continue to cook if there is too much liquid; the vegetables should be juicy, not wet.
- Transfer piperade to a serving platter and scatter basil over top. Drizzle with another spoonful of olive oil, if you like. Serve hot or at room temperature.
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