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Zucchini with Peppers and Capers

Zucchini with Peppers and Capers


February is considered to be a tough month – I am talking about places with four seasons, like Chicago land, where I live. By February we are already tired of cold weather and are dreaming about some warm sun.

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This time I am also missing outdoor grilled food and starting to think about something bright and summery on my table. Fortunately, this is quite simple as a new crop of vegetables, fruits and berries is coming from Mexico and South America. And we have a luxury to enjoy all these treasures generously shared with us by these countries. Sun touched red currants from Chile, sugary raspberries from Mexico, sweet papaya, juicy peppers, zucchini…

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Yes, zucchini – that is what reminds me of summer. Fresh zucchini, red peppers for color and piquant capers. Sounds delicious!

The dish can be served as a warm salad or a side dish for poultry, fish, beef, and lamb. It is easy to prepare this vegetable platter with fantastic taste.

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Zucchini with Peppers and Capers


2-4 servings


  • 1 large zucchini, thick sliced (1 lb)
  • 1 bell pepper (preferably red, yellow or orange), roughly chopped
  • 1-3 large cloves garlic, finely chopped (quantity depends on personal taste)
  • 2-3 tbsp small capers
  • 2 tbsp olive oil (or more)
  • Salt
  • Black pepper
  • Finely chopped parsley (optional)
  • Arugula or baby salad greens




Arrange the arugula on a platter.

In a pan heat the olive oil. Add the zucchini slices, season them with salt and pepper and fry on both sides over medium heat until light golden brown. Transfer the zucchini on the arugula.

Increase the heat and, using the same pan, cook the pepper chunks (lightly season them with salt and black pepper) so they begin to brown at the edges. Reduce heat to medium; add the garlic and capers, and cook for another 45-60 seconds. Put the peppers with capers over the zucchini.

Sprinkle with parsley, if desired.

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Cook with pleasure!


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