Photo courtesy of AndreasRecipes.com
Sweet tomatoes are classically paired with fresh basil to show off the best of summer’s harvest. Zucchini, bell peppers and white mushrooms are sautéed simply with onions and garlic in this garden-in-a-pan supper. This recipe comes to us from Andrea of Andrea's Recipes
and the great folks at The Kids Cook Monday
This recipe is suitable for little cooks between the of ages 12-15.
ingredients: Add all to shopping list
2 Tbsp olive oil
1 medium onion, thinly sliced
1 head garlic, cloves peeled and sliced
1.5 lbs zucchini or summer squash, thinly sliced
1 bell pepper, diced
4 oz fresh white mushrooms, diced
3 tomatoes, diced
12 basil leaves, cut into chiffonade
Salt and pepper, to taste
Parmesan cheese*, grated, to taste
Basil leaves, for garnish
At a glance:
Adult: Place a medium sized frying pan over medium-high heat. Add the olive oil and swirl it around so that the frying pan is evenly coated.
Kid: Add the garlic and onions to the pan. Sauté, stirring occasionally, for 3-4 minutes, or until the onions are soft and the garlic becomes fragrant.
Together: Add the zucchini and cook, stirring, for another 3-4 minutes, or until the zucchini begins to soften. Add the bell pepper and mushrooms to the pan and cook for 6-8 minutes more, or until the vegetables are tender when pierced with a fork.
Together: Add the tomatoes, stir and cook for 2 minutes, or until the tomatoes are warmed through. Stir in the basil and cook for 1 minute more. Season with salt and pepper to taste.
Adult: Transfer the sautéed veggies and tomatoes to a serving dish.
Kid: Divide into 4 portions. Sprinkle each portion with basil leaves and parmesan, if desired, and enjoy!
Serves 4. Per serving: 153 calories, 19g carbs, 5.5g protein, 8g fat, 1.1g saturated fat, 25mg sodium, 4.5g fiber, 0mg cholesterol.