Peppers & Zucchini Salad with Mint Onion Relish
from Chef Todd Gray of Equinox in Washington, D.C.
2 Red Peppers,
washed & brushed with olive oil
3 each zucchini, washed & brushed with olive oil
2 tablespoons olive oil
2 red onion, peeled and minced
1 tablespoon olive
1/4 cup sugar
1/4 cup water
1 tablespoon fresh mint, chopped
1/4 cup lemon vinaigrette (3 to 1 olive oil to lemon juice)
salt & pepper to taste
(or roast in 400° oven) until skin is chared and blistered. Place
peppers in a bowl and cover with foil to steam skins to help peel. Remove
skins. Peel and remove seeds and ribs. You should be left with only the
roasted meat of the peppers. Cut flesh into 3" X 1/3" strips.
Cut zucchini on a straight bias angle, season with salt and pepper. Grill
in two different positions to give proper grill marks, a crisscross effect.
Repeat on flip side.
In a 10" pan, heat oil and sauté minced onions until translucent,
approximately four minutes. Add sugar and water and season with salt &
pepper. Cook until onion mixture is almost dry. Allow to cool, add chopped
mint. Mix peppers with relish and add lemon dressing. Adjust seasoning
with salt & pepper. Shingle grilled zucchini on platter and top with
peppers. Cook well.