Zucchini, Onion and Tomato Salad with Saffron and Cinnamon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A nice accompaniment to grilled sea bass, scallops or shrimp. Ingredients:
1 tablespoon olive oil (preferably extra-virgin) |
1 pound zucchini (about 4 medium), trimmed, cut diagonally into 1/2-inch slices |
2 medium onions, cut into 1/2-inch wedges |
4 large garlic cloves, minced |
1 cinnamon stick, broken in half |
1/4 teaspoon crushed saffron threads |
12 ounces tomatoes, cored, cut into 1/4-inch wedges |
2 tablespoons chopped fresh parsley |
2 tablespoons chopped fresh mint |
1 tablespoon fresh lemon juice |
Directions:
1. Heat oil in large nonstick skillet over medium heat. Add zucchini, onions, garlic, cinnamon stick and saffron. Cover; cook until zucchini is tender and onions are almost tender, stirring occasionally, about 8 minutes. Remove from heat. Stir in tomatoes, parsley and mint. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) Mix in lemon juice. Season with salt and pepper and serve.
2. Per Serving: calories, 87; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0 mg. Nutritional analysis provided by Bon Appétit
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