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.

Ingredients:

2 zucchini

1 cup snap peas

12 grape tomatoes, cut in half

3 basil leaves (leave whole)

1/4 tsp italian seasoning

Lemon zest

Salt / Pepper

Olive Oil

Preparation:

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