Cherry Tomato and Zucchini Sauté |
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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 4 |
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Add 1/2 tsp (2 mL) cumin along with the tomatoes and use mint instead of basil for a Middle Eastern version of this colourful vegetable medley. To toast the pine nuts, place in a dry skillet over medium heat, stirring, for 3 to 4 minutes. Recipe by Johanna Burkhard, at lcbo.ca. Ingredients:
1 tablespoon olive oil |
3 small zucchini, halved lengthwise and thinly sliced |
2 cups cherry tomatoes, halved |
2 green onions, sliced |
2 teaspoons balsamic vinegar |
salt & freshly ground black pepper |
2 tablespoons chopped fresh basil |
2 tablespoons lightly toasted pine nuts |
Directions:
1. Heat oil in a large non-stick skillet over high heat. Add zucchini and cook, stirring, for 1 minute. Add cherry tomatoes, green onions and balsamic vinegar.
2. Cook, stirring, for 1 to 2 minutes or until zucchini is crisp-tender and tomatoes are heated through. Season with salt and pepper.
3. Sprinkle with basil and pine nuts and serve immediately.
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