MARINATED ZUCCHINI AND ROASTED PEPPER
Fresh zucchini, roasted red pepper and sweet onion marinated with Kalamata olive in a mildly sweet/sour smoky Italian vinaigrette! Serve as a relish condiment, or on burgers, or tossed with crisp greens as a salad!
Makes about 1 quart plus extra liquid to make a salad dressing
1 lb. fresh zucchini, washed and thinly sliced
1/4 lg. sweet onion, peeled and thinly sliced
12 oz. jar sweet red roasted peppers including liquid, 1/2-3/4 inch cuts
1/2 c. sm. pitted Kalamata olives plus 1/4 c. liquid from jar
2 c. white vinegar
1/3 c. sugar
1 t. salt
3 T. jarred minced garlic
1 t. Italian seasoning
1/4 t. celery seed
2 t. liquid smoke
fresh grind black pepper to taste
Place all ingredients in large bowl. Stir to wet all ingredients, then submerge them beneath the liquid.
Let them set out for about 2 hours, stirring and re-submerging occasionally, till they begin to wilt.
Pack in extra-large jar, then pour liquid from bowl overall. Using table knife slide it down against the inside of the jar, allowing the liquid to reach the bottom. Then do it around the jar.
Top with more liquid. Wipe the rim of the jar clean, then refrigerate till ready to use.
Make a dressing out of leftover juice from the marinade.
Add 1/2-1 t. guar gum powder and whisk for about 1 minute. Let set for an hour to thicken further on its own, then whisk again till smooth. Pack in jar and refrigerate. Use over lettuce salad as a sweet Italian vinaigrette.
Notes: You’ll notice that most of the garlic sinks to the bottom of the marinade. That’s okay. It still flavors the vegetables and is perfect for the dressing.
CHEF DAVIES-TIGHT™ 