Fresh zucchini and snap peas become a quick vegetable medley when added with a dozen grape tomatoes. I had leftover uncooked vegetables, that each alone would not be enough as a side dish for 4 people, but when combined it was just right. The flavor combo worked well too – it had a slight Italian flair by adding the basil while cooking, and then removing from the dish – it was similar to adding basil oil, only subtler. This is a great dish to serve during the week as it takes less than 15 minutes from start to finish.
1 cup snap peas
12 grape tomatoes, cut in half
3 basil leaves (leave whole)
1/4 tsp italian seasoning
Salt / Pepper
1. Use a non-stick frying pan and add 2 swirls of olive oil in pan placed over high heat. Throw the snap peas in the pan, turn heat down to medium and sauté for about 3 minutes. Remove from pan and set aside.
2. Cut off ends of zucchini and slice on the diagonal, using a mandolin. Place the slices in the pan, add the basil leaves, italian seasoning and a dash of salt. Brown the zucchini on both sides – when done, remove to a plate and toss out the basil.
3. Cut grape tomatoes in half and add to the pan with a drizzle of olive oil – add dash of salt and sauté quickly – don’t cook too long or they will lose their shape and become soggy.
4. Plate the vegetables on a platter and add lemon zest across the snap peas and zucchini and you ready to serve.
Serves: 4 people