Fresh, Green and Delicious! ZUCCHINI with Caramelized Onions and Grape Tomatoes
It is nearly impossible to enjoy vegetables unless you cook them fresh, at home; but it is beyond easy to throw together a beautiful plate of delicious, perfectly-cooked, seasonal veggies like this one!
We love to caramelize onions in olive oil, then throw in chunks of vegetables and fresh herbs! Colorful combinations like this can be the most enticing part of a meal! Rustic and easy cooking of vegetables maintains the beauty of the food and suits a busy lifestyle.
For the vegetables pictured...
Sauté chopped Sweet White Onion (season with salt and pepper) in olive oil over low-medium heat until golden, stirring frequently. Remove pan from heat and add 2 – 3 cloves garlic (pressed). Return to heat and stir constantly for one minute to cook garlic but prevent it from browning.
Now add chunks of zucchini and cook a few minutes more, then the halved grape tomatoes and fresh herbs. We used basil, oregano, and a little rosemary. Season with salt and freshly-ground pepper and cook another minute or two, tossing to coat vegetables with the seasonings. Serve tender-crisp.
It is nearly impossible to enjoy vegetables unless you cook them fresh, at home; but it is beyond easy to throw together a beautiful plate of delicious, perfectly-cooked, seasonal veggies like this one!
We love to caramelize onions in olive oil, then throw in chunks of vegetables and fresh herbs! Colorful combinations like this can be the most enticing part of a meal! Rustic and easy cooking of vegetables maintains the beauty of the food and suits a busy lifestyle.
For the vegetables pictured...
Sauté chopped Sweet White Onion (season with salt and pepper) in olive oil over low-medium heat until golden, stirring frequently. Remove pan from heat and add 2 – 3 cloves garlic (pressed). Return to heat and stir constantly for one minute to cook garlic but prevent it from browning.
Now add chunks of zucchini and cook a few minutes more, then the halved grape tomatoes and fresh herbs. We used basil, oregano, and a little rosemary. Season with salt and freshly-ground pepper and cook another minute or two, tossing to coat vegetables with the seasonings. Serve tender-crisp.
2 comments:
That looks wonderful!
Thank you, Shiloah! It's such a nice, fresh accompaniment to an entree or even served with eggs for brunch or a light supper.
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