Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | EVA ESTES BXGT29B |
| 3 tablespoons | Butter |
| 1 tablespoon | Olive oil |
| 3 mediums | Zucchini; sliced thin (1 lb) |
| 1 \N | Red bell pepper; thin strips |
| 1 small | Onion; halved, sliced thin |
| 1 \N | Garlic clove; minced |
| 1 large | Tomato;peeled,seeded,cut |
| \N \N | Into thin wedges |
| \N pinch | Oregano |
| ¼ cup | Parsley; chopped |
| 1 small | Lemon;peeled, seeded and cut |
| \N \N | Into paper thin slices |
| 1 tablespoon | Red wine vinegar |
| \N \N | Salt & freshly grnd pepper |
Melt 1 tbl of the butter in the oil in a large heavy skillet over medium heat. Add the zucchini; cook, tossing constantly, until just wilted, about 3 minutes. Transfer to a large bowl. Add 1 Tbl butter to the skillet. Add the red pepper. Cook over medium-low heat until almost tender, about 5 minutes. Add this to the zucchini. Add the remaining 1 Tbl butter to the skillet. Add the onion; cook over medium-low heat for 1 minute. Add the garlic; cook 5 minutes. Add this to the zucchini mixture. Toss the tomato with the oregano in the skillet over medium-high heat for 1 minute. Add this to the zucchini mixture along with the parsley, sliced lemon, and vinegar. Let stand, covered, 1 hour. Add salt and pepper to taste before serving.