Author Notes
Zucchini and red bell pepper get the waffle iron treatment. —Daniel Shumski
Ingredients
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2
medium zucchini, (about 1 pound), cut into 1?2-inch-thick chunks
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1
large red bell pepper, about 1?2 pound), stemmed, seeded, and cut into 1?4-inch-wide strips
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2 tablespoons
extra-virgin olive oil
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1/4 teaspoon
salt
Directions
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Preheat your waffle iron on medium.
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Toss the zucchini and the pepper with the olive oil and salt in a large bowl.
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Place as many vegetables as will fit on the waffle iron, close the lid, and cook until the zucchini has softened but is not mushy, 4 minutes.
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Use silicone-tipped tongs to remove the vegetables, and place them on a serving plate.
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Repeat Steps 3 and 4 with any remaining vegetables.
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