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.
Fall has definitely arrived – although we were treated to sunny days this weekend, you could definitely feel the chill in the air. So Soup Season is here. I love homemade soups and this one is simple to make and ready to eat in under an hour. I use an immersion blender to finish this soup as I like small bits of the vegetables still in tact, and an immersion blender offers you more control on how smooth, or how chunky you want your soup, as opposed to a food processor. Me, I like it a smidge chunky!