Vermicelli Salad With Red Peppers and Zucchini |
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Prep Time: 20 Minutes Cook Time: 1440 Minutes |
Ready In: 1460 Minutes Servings: 6 |
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A make ahead salad for a hot summer night. Cooking time is the refrigeration time. Ingredients:
1/4 cup vegetable oil |
1 small garlic clove, crushed |
1 -2 sweet red pepper, cut in julienned strips |
1 -2 small zucchini, trimmed and cut into julienned strips |
2 teaspoons sugar |
2 tablespoons red wine vinegar |
1 -2 teaspoon soy sauce |
8 ounces vermicelli |
toasted sesame seeds (optional) |
Directions:
1. Several hours or a day ahead, pour oil into a large heavy skillet over medium heat.
2. Add garlic, stirring, until limp.
3. Remove and discard garlic.
4. Add peppers and zucchini; cook, stirring frequently, until very tender and limp.
5. Stir in sugar, when dissolved, add vinegar.
6. Remove skillet from heat and stir in soy sauce.
7. Transfer to a storage bowl and refrigerate for several hours or overnight.
8. Remove from refrigerator about 30 minutes before using.
9. Cook vermicelli; drain and place in a large bowl.
10. Add zucchini-pepper mixture.
11. Toss to mix thoroughly.
12. Ladle onto large salad plates or in shallow soup bowls.
13. If desired sprinkle with toasted sesame seeds.
14. Serve with Italian bread sticks.
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