Contorni, or Italian side dishes, take full advantage of vegetables and seasonings. Plain vegetables such as zucchini or peppers or mushrooms, in the skillful hands of an Italian cook, are transformed into delectable dishes with appetizing aromas that fill the room -- and look marvelous on the table, too!

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Insalata D'Estate

(Cool Summertime Salad)

Preparation Time: 15 minutes
Cooking Time: NONE
Servings: 6

Ingredients:

1 medium cucumber
2 tomatoes (preferably beefsteak)
2 small bell peppers (1 green and 1 red)
1 small red onion
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon oregano
Salt and pepper to taste

Wash all the vegetables. Cut the cucumber in round thin slices (about 1/4 inch or less) and layer the bottom of a medium shallow bowl. Sprinkle a little salt and pepper over the top (optional). Repeat this process with the tomatoes, bell peppers, and onion, then add the oil and balsamic vinegar and serve.

The cucumber's skin can be a little hard, and for a more tender taste it can be peeled. However, the skin adds somewhat to the visual appeal and gives the salad a little more crunchiness.

Peperoni Arrosto

(Roast Bell Peppers)

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Servings: 6

Ingredients:

6 bell peppers (red, yellow, orange or all different colors)
1/4 cup olive oil
2 garlic cloves
1 celery stalk
Salt and black pepper to taste

Set the oven to broil, wash the peppers, then set them on a broiler pan and broil according to the broiling directions of your oven for 4 to 6 minutes on each side or until the outer skin is slightly burned. Meanwhile, peel, wash and slice the garlic, AND wash and cut the celery stalk in 1/4 inch pieces.

Place the peppers in a paper bag and let cool for 10 minutes, then peel off the burned skin, and remove the stems, the cores and the white membranes from the inside. Cut them in strips 1 inch thick, place them in a serving plate. Add the garlic, the celery, the olive oil, salt and pepper and mix well. Serve hot or cold.

The peppers can also be roasted on barbecue grills in much the same way. People also roast them in a dry skillet (no oil or water) on the stove top.

My mother still roasts peppers in the brick oven. She makes a bed of ash, covers it with a bed of coals and lays the peppers on top, then she turns them on each side until they are done.

I can always manage to get hungry any time I remember the taste of that fresh bread warm from the oven, and the fabulous smell of the peppers with all the other ingredients. Sometimes, when we were pressed for time, we made sandwiches cold cuts or different meats to take along ... what an amazing combination!!!

Patate Lesse

(Hot Potato Salad)

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 6

Ingredients:

6 potatoes (medium to large)
1 celery stalk, diced
3 garlic cloves, sliced
1/4 cup olive oil
1/4 cup white wine vinegar
Salt and pepper to taste

Peel, wash and cut each potato into eight chunks. Place the pieces in a saucepan, rinse them well and fill the saucepan with water to the top of the potatoes. Cover and bring to boil. Cook at medium heat until the pieces are soft when speared with a fork. Drain, place in a serving bowl, and add celery, garlic, oil, vinegar, salt and pepper. Toss and serve hot.

Variation: This type of potato salad can also be made in advance, refrigerated and served cold.

The garlic cloves in this recipe are sliced so they can be easily set aside. The garlic lovers may prefer to chop it in smaller pieces for that additional bite.