The inspiration for this Vegetable Tuesday foray came from a recipe from the Moosewood Cookbook. I'll give the original recipe first and then how I modified it to match what I had on hand this Tuesday:
ORIGINAL
2 cups diced fresh zucchini
1/2 cup minced onion
1 clove crushed garlic
1/2 tsp. basil
1/2 tsp. oregano
2 Tbs. olive oil
salt, pepper
fresh tomato slices
1/2 cup freshly grated parmesan
Saute onion and garlic, with salt, basil, and oregano, in olive oil until onion is translucent. Add zucchini and saute until soft.
Spread onto toast, topped with thin slices of tomato and a sprinkling of fresh parmesan. This one should be broiled, not grilled. Parmesan loves to broil.
MY TAKE
3 cups diced (larger pieces) fresh green zucchini
1/4 cup minced red onion
1/4 tsp. garlic salt
1/2 tsp. basil
1/2 tsp. oregano
3 Tbs. olive oil
salt
fresh tomato slices (2 tomatoes)
parmesan cheese (not fresh)
Saute onion with salt, basil, oregano, and garlic salt until onion is translucent. Add zucchini and saute until soft.
Spread onto toast (4 pieces of white bread), topped with tomato slices (2-3 slice of bread) and a generous sprinkling of parmesan. Broiled for about 7 minutes.
This Vegetable Tuesday was a total triumph. Not only did I get to use some of the vegetables I had on hand that definitely needed to be used, but the sandwiches were surprisingly delicious when eaten with a fork and knife on a plate with some milk. My friend B. showed up just as the zucchini was cooking, and he helped me finish the sandwiches while we talked about areas of medicine we're interested in, as well as the careers we should have gone into (according to those high school career tests). We both had two slices to enjoy, which was perfect for the two of us to share together. Afterwards we did up the dishes and it was a lovely little evening moment. I would repeat this recipe again because it was so simple, healthy, and enjoyable.
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