Zucchini and Cherry Tomatoes With Red Pepper Dressing Recipe (2024)

I used some fresh oregano leaves, which I think complement the dressing. You may need to up the acid a little in the dressing. Otherwise it's delicious, and leftovers can be tossed into a salad very successfully. And leftover dressing is excellent on cold boiled potatoes with some celery and chopped green onion and sliced sweet red bell pepper for a delicious potato salad.

Re: roasting red peppers. I do exact same thing as above, but once peppers are completely blackened, I place them in a brown paper lunch bag and roll the top shut. Let peppers steam and cool down in the bag. The skins peels off like a breeze.

I used roasted red peppers from a jar, and the dressing was excellent. Blanching the zucchini strips resulted in a lovely tender-crisp texture. We added kalamata olives and chunks of mild feta.

I had a very large zucchini and cut it into batons. By doing so I could blanch all at once instead of in batches. A slightly different look and still as visually appealing appealing.

I used sun-dried tomatoes instead of cherries and used canned ajvar instead of making the dressing. The ajvar was an excellent decision, because it made it so easy! Next time, I might roast the zucchini instead of blanching it. This also looked really pretty.

I thought this was mediocre.

I made this on a hot summer evening when guests came for dinner. I used grilled zucchini and red peppers...it was good but the best part is the dressing which I have made many times for salads. For the dressing I have used leftover roasted or cooked or raw peppers and it is always good. Highly recommended.

I grilled the zuke, added a teaspoon of pomegranate mollasses to the sauce to deepen the flavor and sprinkled with freshroasted corn kernals, fresh basil and oregano, it was fabulous!!! So delicious and so pretty. Next time I may add some toasted pine nuts to give it a bit of crunch. What a yummy way to use zuke and cherry tomatoes this time of year!!!

This was delicious and I made extra potatoes which I sliced and mixed with Melissa's homemade mayo recipe. The next night I added the left over red pepper sauce, shallots, hard boiled egg chopped and some diced celery. Delicious potato salad as a bonus from the very good Tanis' recipe for zucchini and cherry dish.

All the mezzes from this article are great! This red pepper sauce is so versatile. I had a bit left over and put it on tomato slices for my lunch. I tried the pepper roasting technique suggested here, but I've returned to my old method of broiling the pepper whole, turning it as needed until blackened, then leaving it in a paper bag for a few minutes before removing the skin. The technique suggested here was okay, but the pepper had dried out a lot by the time the skin was blackened.

I made this for a brunch recently and everyone liked it. Delicious, festive looking, not hard. (The zucchini had to cook a little longer than given)

Just made my second batch of this delicious sauce. Drizzled it over steamed baby potatoes and took a plateful to a picnic in the park.

Absolutely a winner! red peppers sauce divine! I have tried it with grilled zucchini and roasted chicken breasts. Great!!

DELICIOUS!! One of the best vegetable side dishes I have ever made. Full of flavor and contrast. I might try using a vegetable peeler next time and make super thin ribbon. You could also crumble feta over the finished dish. I will make this at least one a week during zucchini season!

The sauce! Oh my it is delicious. Following the hint, I steamed new potatoes as well. I'll keep this sauce on hand in the fridge throughout the summer.

I used roasted red peppers from a jar, and the dressing was excellent. Blanching the zucchini strips resulted in a lovely tender-crisp texture. We added kalamata olives and chunks of mild feta.

Just made this, and it was delicious! Not much of the dressing left in this house, mostly just what's on the leftovers (only 2 of us here, but I made the whole recipe), and about 2 TBS extra. Served it alongside a rainbow chard frittata. Good combination.

Re: roasting red peppers. I do exact same thing as above, but once peppers are completely blackened, I place them in a brown paper lunch bag and roll the top shut. Let peppers steam and cool down in the bag. The skins peels off like a breeze.