CHERRY TOMATO AND ZUCCHINI SAUTé
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.
Provided by evelynathens
Categories Vegetable
Time 7m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- Cook, stirring, for 1 to 2 minutes or until zucchini is crisp-tender and tomatoes are heated through. Season with salt and pepper.
- Sprinkle with basil and pine nuts and serve immediately.
Nutrition Facts : Calories 91.7, Fat 6.7, SaturatedFat 0.8, Sodium 12.8, Carbohydrate 7.2, Fiber 2.1, Sugar 4.9, Protein 2.5
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