Italian Frying Peppers & Romesco Zucchini

Trim the ribs (the light membrane running from top to bottom) and slice. Add to an onion that you sliced and cooked in extra virgin olive oil for 10 minutes, and cook together for another 15-20 minutes.

I prefer the lighter green, ribbed zucchini called romesco, but regular zucchini work, too. Choose smaller ones, and either slice into disks about a quarter inch thick or cut into inch and half segments, then cut lengthwise in quarters. In a separate skillet heat enough extra virgin to cover the bottom until it starts to shimmer, then carefully add the zucchini in a single layer (cook in batches if necessary). Let them cook on one side for awhile over medium high, or until they get brown. Brown on the other cut side, them add to the peppers. Sprinkle with flor de sal; eat warm or at room temperature.

Serve with some grilled Fred Carlo sausages for an Italian-American classic (you can buy them uncooked from him at the market, or look in the freezer at New Seasons).