Cherry Tomato And Zucchini Saute With Basil And Pi... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Add 1/2 tsp cumin along with the tomatoes and use mint instead of basil for a Middle Eastern version of this colorful vegetable medley. To toast the pine nuts, place in a dry skillet over medium heat, stirring, for 3 to 4 minutes. Ingredients:
1 tbsp olive oil |
3 small zucchini, halved lengthwise and thinly sliced |
2 cups cherry tomatoes, halved |
2 green onions, sliced |
2 tsp balsamic vinegar |
salt and freshly ground pepper |
2 tbsp chopped fresh basil |
2 tbsp lightly toasted pine nuts |
Directions:
1. Heat oil in a large non-stick skillet over high heat.
2. Add zucchini and cook, stirring, for 1 minute.
3. Add cherry tomatoes, green onions and balsamic vinegar.
4. Cook, stirring, for 1 to 2 minutes or until zucchini is crisp-tender and tomatoes are heated through.
5. Season with salt and pepper.
6. Sprinkle with basil and pine nuts and serve immediately.
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