Mixed Pepper Appetizer With Fresh Tomato Sauce And Zucchini Caviar

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   ["Preheat broiler; lay out peppers on a flat roasting pan lined with foil.

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   Lightly brash the peppers with olive oil on all sides.", "Place the pan on a rack about 4-inches under the broiler and broil until you can hear their skin starts popping, then, using tongs turn them over only ones and in about 5-7 minutes the peppers are ready to come out of the oven.", "Steam peppers in a bowl covered with plastic wrap and I also like to salt them liberally to add some flavor while the peppers are steaming.", "When the peppers are cooled, peel of the skin, discard seeds and stems then cut in long strips about 1/4-inches wide and toss with some more olive oil and salt if needed.", "Make sauce: Cut the tomatoes in half and grate on the large side of the grater into a bowl. Add garlic, 1/2 teaspoon red pepper flakes, the parsley, dill, 1 1/2 teaspoons salt, and 1/2 cup oil.", "Pulls together in a food processor just two- three times or crush with a wooden spoon. Let stand at room temperature 1 to 2 hours.", "In a large sauteing pan heat 1tablespoon olive oil on medium heat, add all zucchini slices and some salt. Cover with a lid and cook until slightly softened.", "Uncover, increase the heat to medium-high and continue saute, stirring with a wooden spoon until golden brown and all the liquid evaporates. Transfer to a bowl and cool to room temperature.", "When cooled, add the grated onion garlic and vinegar, mix to combine; then slowly stir-in remaining 2 tablespoons olive oil, add salt and black pepper to taste.", "Serve separately like you can see in my photo or the fresh tomato sauce on top of the peppers."]

* Per serving · 4 servings · Values may vary.