3 tbs unsalted butter 1 tbs olive oil 3 medium zucchini (about 1 lb), trimmed, sliced thin 1 red bell pepper, seeded, cut into thin strips 1 small onion, halved, sliced thin 1 clove garlic, minced 1 large tomato, peeled, seeded, cut into thin wedges Pinch of oregano cup chopped fresh parsley 1 small lemon, peeled, seeds rmoved, cut into paper-thin slices 1 tbs red wine vinegar Salt and freshly ground black pepper
1 Melt 1 tbs of the butter in the oil in a large heavy skillet over medium heat. Add the zucchini; cook, tossing constantly, until just wilted, about 3 minutes. Transfer to a large bowl. 2 Add 1 tbs butter to the skillet. Add the red pepper. Cook over medium-low heat until almost tender, about 5 minutes. Add this to the zucchini. 3. Add the remaining 1 tbs butter to the skillet. Add the onion; cook over medium-low heat for 1 minute. Add the garlic; cook 5 minutes. Add this to the zucchini mixture. 4 Toss the tomato with the oregano in the skillet over medium-high heat for 1 minute. Add this to the zucchini mixture along with the parsley, sliced lemon, and vinegar. Let stand, covered, 1 hour. Add salt and pepper to taste before serving. - Updated: March 14, 2005
