A healthy and delicious twist on summer veggies with these vegan and garlicky baked cubanelle peppers and fried grey zucchini.
I have professed my love for grey zucchini this week with this tomato soup, and I am encouraging all of you to hit your Farmer’s Market stands and get a few, they have a sweeter, juicier flavor than regular zucchini and their texture is great. Another veggie that sometimes is underestimated, but my love for it has no limits is the cuban pepper or otherwise called “cubanelle”. They are so sweet, juicy, they are great stuffed with rice and meat, and also they are great baked, so today I am going to show you how I serve by baked cubanelle peppers.
These peppers are easier to find, you can almost get there year around at your local supermarket, but obviously they are better consumed during summer, when they are in season. They have great texture, they are not as rough and crunchy as bell peppers, so they get really soft and juicy when baked. They serve as a bed for so many dishes, they can be baked, peeled and added to tomato soups, thats what I usually do, they add so much flavor and texture.
Also, they are extremely delicious served on their own, with some garlicky mayo on top. This recipe can be easily customized to be vegan, just substitute regular mayo with veganaise and you have a delicious meal or appetizer. In my family we love to bake huge pans of these peppers, peel them and cover them in garlicky mayo and fresh cilantro and eat them as a side dish or sometimes as a meal. They can be quiet satisfying. The peppers are very tender after they are baked, so handle with care, they may not be the most fancy looking veggie, but they taste absolutely amazing.
During summer we usually serve them with fried grey zucchini which are also covered in that garlicky mayo (vegan or non vegan) sauce, it makes for a healthy dinner and lunch, that is seasonal, refreshing and delicious. This combo can also be a nice appetizer spread at a vegan party, the veggies will keep well in the fridge, so you can make them one day in advance, except cover them with the sauce before serving, garnish with fresh herbs, and serve with some heirloom tomatoes on the side. This will be an exceptional meal that is easy, healthy, quick and colorful.
If you are not cooking yet with this veggies, you have to give them a try and add them to your rotation.
- 10 cubanelle peppers, washed
- 2 medium grey zucchini, washed and cut ¼ inch rondelles
- ½ cup canola oil + 3 tablespoons
- ½ cup flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup mayo or veganaise
- 6 garlic cloves, minced
- 1 tablespoon lemon juice
- ½ cup chopped curly parsley or dill
- Preheat oven to 375F.
- Cover a baking pan with parchment paper and add 3 tablespoons of oil to the pan. Arrange the peppers and bake 20 minutes on each side. Until they start to look golden brown and start peeling.
- In the meantime, in a bowl mix flour, black pepper and salt and set aside.
- In a large skillet on medium heat add the remaining oil, and when the oil is hot take one zucchini rondelle, roll it into the flour mixture, shake excess flour and add it to the skillet. Repeat with the rest of the rondelles until the skillet is full. Cook for about one minute on each side, until they look golden brown and tender.
- Cover a working board with paper towels, and when the rondelles are done cooking remove them on paper towel to absorb excess oil. Repeat with remaining rondelles.
- When the peppers are done baking, remove pan from the oven and immediately place the peppers under very cold water, and peel immediately. The ice bath will make removing the peel a breeze. Place peeled peppers on a dish.
- In a small sauce bowl, mix mayo (vegan or non vegan) with garlic and lemon juice. Add as much as you want to zucchini and to the peppers.
- Garnish with fresh herbs and serve.