Categories: Salads, Mimi 
      Yield: 4 servings 
  
           EVA ESTES BXGT29B 
      3 tb Butter 
      1 tb Olive oil 
      3 md Zucchini; sliced thin (1 lb) 
      1    Red bell pepper; thin strips 
      1 sm Onion; halved, sliced thin 
      1    Garlic clove; minced 
      1 lg Tomato;peeled,seeded,cut 
           Into thin wedges 
        pn Oregano 
    1/4 c  Parsley; chopped 
      1 sm Lemon;peeled, seeded and cut 
           Into paper thin slices 
      1 tb Red wine vinegar 
           Salt & freshly grnd pepper 
  
     Melt 1 tbl of the butter in the oil in a large heavy skillet over 
  medium heat.  Add the zucchini; cook, tossing constantly, until just 
  wilted, about 3 minutes. Transfer to a large bowl. Add 1 Tbl butter 
  to the skillet. Add the red pepper.  Cook over medium-low heat until 
  almost tender, about 5 minutes. Add this to the zucchini. Add the 
  remaining 1 Tbl butter to the skillet.  Add the onion; cook over 
  medium-low heat for 1 minute. Add the garlic; cook 5 minutes. Add 
  this to the zucchini mixture. Toss the tomato with the oregano in the 
  skillet over medium-high heat for 1 minute. Add this to the zucchini 
  mixture along with the parsley, sliced lemon, and vinegar.  Let 
  stand, covered, 1 hour.  Add salt and pepper to taste before serving.