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Cherry Tomato and Zucchini Sauté

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“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.”
READY IN:
7mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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