Zukes with Anaheim Peppers and Garlic

So, if you read my previous post, you will remember that I had a side dish that I really liked.  Here is basically my lunch the next day, an exact replica of the dinner the night before.  I think you'll really like the zucchini dish that I made to go with my Radical Rice Salad.  I've made it again since the first time I enjoyed it.  What's nice about Anaheim peppers is that they're just slightly hotter than bell peppers, so they can suit taste buds that can't tolerate heat, but for those heat-lovin' people that are in the same family as the former, it gives them a little pepper variety beyond the classic bell.

Zukes with Anaheim Peppers and Garlic

Ingredients:

2 Tbs. olive oil
2 Anaheim peppers, ends trimmed and sliced in rings - you can scoop out the seeds with a spoon and rinse the rest out, or leave a few seeds in for heat, like I do
5 cloves of garlic, peeled and sliced
6 medium or 4 large zucchini, quartered lengthwise and sliced
Salt and pepper to taste

Directions:

Heat oil in a large pan.  Add the garlic and peppers and cook for one minute over medium heat.  Add the zucchini and cook for five to ten minutes longer, until the zucchini is fork-tender.  Season with salt and pepper.  Serve with Radical Rice Salad, above, or another hearty grain dish.  Feeds five hungry vegans.