Author Notes: Can be served warm or at room temperature. —garlic and zest
Serves: 6
Ingredients
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1
ed bell pepper, cut into 1″ pieces
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2-3
small zucchini, cut into 1″ pieces
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2
small yellow squash, cut into 1″ pieces
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1
medium yellow onion, large dice
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1
tablespoon olive oil
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1/2
teaspoon kosher salt
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3
cloves garlic, minced
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1/8-1/4
teaspoons red pepper flakes (depending on how much heat you like)
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1
tablespoon chopped fresh thyme
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1
teaspoon chopped fresh rosemary
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1
14 ounce can cherry tomatoes in juice, or diced tomatoes
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1
teaspoon dried basil
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zest of one lemon
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1/4
cup julienned fresh basil
Directions
- In a large skillet, heat olive oil over medium heat. Add onions and sauté 2-3 minutes until softened and slightly translucent.
- Add the red bell pepper and continue cooking another 2-3 minutes. Add the zucchini, squash and kosher salt. Stir to combine and place a tight fitting lid on the pan. Cook 5-7 minutes, stirring occasionally until vegetables have softened slightly.
- Add the can of tomatoes, the garlic, red pepper flakes, thyme, rosemary and dried basil and stir to blend. Cook an additional 8-10 minutes with the lid on the pan, stirring occasionally.
- oss with lemon zest and fresh basil. Serve.
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