Georgian Salad With Baby Sweet Peppers And Zucchini
Cuisine: Georgian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 pack (about 1 pound) baby bell peppers
  • 2 zucchini, sliced diagonally to ¼ inch slices
  • 3 cloves garlic, finely minced
  • ½ bunch fresh parsley, finely chopped
  • ½ bunch fresh cilantro, finely chopped
  • 2 tablespoons balsamic vinegar
  • 7 tablespoons grapeseed or olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Heat 3 tablespoons of oil in a large pan and on a medium heat.
  2. Add baby bell peppers and cook stirring frequently until slightly softened and browned on the sides, about 7-10 minutes. With a slotted spoon transfer the peppers into a medium bowl.
  3. To the same pan, add zucchini and cook for about 5 minutes until softened. Don't overcrowd the pan. You might need to cook in batches.
  4. Transfer cooked zucchini to the bowl with baby bell peppers.
  5. Add garlic, parsley, cilantro, vinegar, remaining 4 tablespoons of oil, pepper and salt to a small mixing bowl and whisk until all ingredients are incorporated.
  6. Drizzle cooked vegetables with a parsley and cilantro dressing and serve.
Recipe by Lavender & Macarons at