Marinated Zucchini Salad (Serves 12)
<p>It is important not to overcook the zucchini. They should be barely tender, still crisp to the bite. When marinating, a few hours in the dressing is enough for the vegetable to absorb the flavor; any more tends to make it soggy. 10 medium zucchini, trimmed 1 red bell pepper, diced</p>
<p>1 green bell pepper, diced</p>
<p>1/2 cup chopped green onions (scallions)</p>
<p>2 tablespoons minced fresh parsley</p>
<p>1 tablespoon chopped fresh dill Salt Freshly ground black pepper Marinade (recipe follows) Marinade</p>
<p>1/4 cup white wine vinegar</p>
<p>1/4 cup dry sherry or white wine</p>
<p>1/2 cup olive oil 1 garlic clove, minced</p>
<p>1/2 teaspoon dried tarragon, crushed Pinch of paprika</p>
<p>Cut each zucchini lengthwise into 8 slices; cut each slice crosswise in half. Bring a large pot of lightly salted water to a boil. Drop in the zucchini and cook just until tender, 2 to 3 minutes. Drain the zucchini well and place in a large bowl. Add the peppers (reserving 3 tablespoons of each), the green onions, parsley, and dill, and gently toss. Season to taste with salt and pepper. Pour the marinade over the vegetables to moisten. (Save any leftover marinade for future salad-making.) Cover with plastic wrap and chill in the refrigerator for at least one hour. Garnish with the reserved diced red and green bell peppers. Marinade: In a small bowl, combine all the ingredients and blend well. </p>