Name: Zucchini, Red Pepper, and Tomato Sauce with Thyme and Mint
Total time: 30 min
Ingredients: 4 zucchini, small (about 1 pound), cut into 1-inch thick rounds, then sliced thin, lengthwise; 5 tablespoons olive oil; 2 large shallots, minced; 2 large cloves garlic, minced; 1 medium red bell pepper, stemmed, seeded, and cut into medium dice; 2 tablespoons minced fresh mint; 2 tablespoons minced fresh thyme leaves, or 1 teaspoon dried thyme; 2 teaspoons green peppercorns, crushed; Table salt; 2 medium tomatoes (about 12 ounces), peeled, seeded, and sliced thin

Why This Recipe Works

We liked this ratatouille-like sauce recipe with buckwheat or corn pasta, or with egg noodles. The grainy, nutty flavor of these pastas contrasts beautifully with the soft, sweet vegetables.

Before You Begin

Serve this ratatouille-like sauce with buckwheat or corn pasta, or with egg noodles. The grainy, nutty flavor of these pastas contrasts beautifully with the soft, sweet vegetables.

Instructions

Bring 2 quarts water to boil in a large saucepan. Add zucchini; blanch for 1 minute, drain, then plunge into ice water to stop the cooking process.

Heat 3 tablespoons of the oil over low heat. Add shallots and garlic, cook until soft. Increase heat to medium, add peppers and sauté to soften slightly, 2 to 3 minutes. Stir in mint, thyme, peppercorns, and salt to taste. Add tomatoes and zucchini; cook until tomatoes release their juices and thicken slightly, 2 to 3 minutes. Remove from heat and stir in remaining 2 tablespoons oil. Adjust seasoning. Toss immediately with cooked pasta and serve.