Cherry Tomato and Zucchini Sauté

evelyn/athens's Note:

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.

• Total Time: 7 mins
• Prep Time: 5 mins
• Cook Time: 2 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 3 small zucchini, halved lengthwise and thinly sliced
• 2 cups cherry tomatoes, halved
• 2 green onions, sliced
• 2 teaspoons balsamic vinegar
• salt & freshly ground black pepper
• 2 tablespoons chopped fresh basil
• 2 tablespoons lightly toasted pine nuts

Directions:

1. 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.
2. Cook, stirring, for 1 to 2 minutes or until zucchini is crisp-tender and tomatoes are heated through. Season with salt and pepper.
3. Sprinkle with basil and pine nuts and serve immediately.

Reviews

[stormylee]

A lovely change of pace from cold salads! Love how quick this is to put together - and how great it tastes. Thank you Evelyn!

[HeatherN]

Fantastic!! This was so delicious. Made this for the day after Thanksgiving (how much turkey can you eat???) Here in the permafrost, November is not within our 45 day growing season, I still used the cherry tomatoes from the store. I don't know where they come from, but it was still yummy. Thanks Evelyn!!

[Gary Loewenthal]

This is a great side dish for this time of year. It's colorful, easy, tasty, and quick. We served it alongside a veggie chicken patty on a bun with fixins.