Zucchini, Onion & Tomato Salad

[Guest guest]

Gail's

Zucchini, Onion & Tomato Salad

 

1 tablespoon olive oil or 2 tablespoons of broth

1 pound zucchini (about 4 medium), trimmed, cut diagonally into

1/2-inch slices

2 medium onions, cut into 1/2-inch wedges

4 large garlic cloves, minced

1 cinnamon stick, broken in half

1/4 teaspoon crushed saffron threads (but also good without)

12 ounces tomatoes, cored, cut into 1/4-inch wedges

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh mint

1 tablespoon fresh lemon juice

 

Heat oil or broth in large nonstick skillet over medium heat. Add

zucchini, onions, garlic, cinnamon stick and saffron. Cover; cook

until zucchini is tender and onions are almost tender, stirring

occasionally, about 8 minutes. Remove from heat. Stir in tomatoes,

parsley and mint. Cool to room temperature. (Can be made 2 hours

ahead. Let stand at room temperature.)

 

Mix in lemon juice. Season with salt and pepper and serve.

 

Serves 4