"Zucchini Sauté with Sun-Dried Tomatoes, Olives, & Peppers" (page 384) is a Mediterranean style vegetable side dish that you can toss together quickly any time you have the ingredients on hand: zucchini, garlic, sun-dried tomatoes, kalamata olives, parsley, lemon juice, and…wait...what about the peppers? Funny thing is the ingredients list doesn't include peppers of any kind. But I cleared that up with a quick email to Robin Robertson, who explained that at the last minute when testing the recipe she added red peppers and thought they were so good, she would include them, but the update didn't make it to the final cut. To correct this omission, Robin said: "The addition should be “1 red bell pepper, cut into strips” and they get added when you add the zucchini." Easy enough! Even without any peppers (as I prepared it), this is a great way to prepare zucchini.
"Keeping it McDougall Friendly" checklist:
ü Omit the olive oil when cooking the veggies. Instead, use a non-stick skillet and/or a little water, broth, or sherry as the sauté liquid.
ü If using oil-packed sun-dried tomatoes, rinse them off and blot dry before using them in the recipe. Alternately, buy the variety that comes in cellophane packages and rehydrate with water before using.