Zucchine e Pomodori
Zucchini and Tomatoes
by James Belardo
A nice and simple vegetable side dish that can be served with a rice, roast potatoes and even with a plain pasta like aglio e oil.
4 medium zucchini, sliced (coined)
12 small ripe plum tomatoes
1/2 onion, diced
2-3 cloves garlic, diced
1/2 cup loosely cut fresh basil
fresh lemon juice (1/2 medium-large lemon)
Peperoncino Fiocchi (hot pepper flakes) – optional
Salt and Pepper to taste
1. On medium-high, Pre-heat 3 tablespoons of olive oil in a sauce pot or small dutch oven. Add onions and when they begin to turn a bit translucent, add the diced garlic and Peperoncino Fiocchi (hot pepper flakes) (optional).
5. Finally add the lemon juice and let cook for a final 5-10 minutes
The Grape Gourmet
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