There's something about summer that makes eating meat-free seem effortless. With so much gorgeous fresh produce available, I really don't even think about meat, until the husband starts to revolt. So get thee to your local farmer's market and worship at the altar of local fruits and vegetables.
I developed this recipe to use up some pretty zucchini I picked up at our farmer's market. A caponata is traditionally made with eggplant, but I think the other ingredients equally compliment fresh dark green zucchini. We topped a piece of toast with the caponata and then capped it all with a poached egg (also from the farmer's market). The caponata would also be delicious tossed with hot pasta or spread on toasted baguette slices and topped with some melted mozzarella.
1 Tablespoon olive oil
1 large zucchini, cut into a 1/4" dice
1/2 sweet onion, cut into a 1/4" dice
2 Tablespoons chopped sun dried tomatoes
1 garlic clove, minced
1 Tablespoon red wine vinegar
2 teaspoons chopped fresh oregano and thyme
1 teaspoons chopped capers
Heat oil over medium high heat in a saute pan. Add onion and zucchini and saute until nicely browned, 5-7 minutes, stirring frequently. Add the chopped sun dried tomatoes and garlic, stir to combine. Lower heat to medium low and cook 1 minute. Add vinegar, stirring well, and cook 1 minute. Add herbs and capers, stir to incorporate and serve immediately.
I developed this recipe to use up some pretty zucchini I picked up at our farmer's market. A caponata is traditionally made with eggplant, but I think the other ingredients equally compliment fresh dark green zucchini. We topped a piece of toast with the caponata and then capped it all with a poached egg (also from the farmer's market). The caponata would also be delicious tossed with hot pasta or spread on toasted baguette slices and topped with some melted mozzarella.
1 Tablespoon olive oil
1 large zucchini, cut into a 1/4" dice
1/2 sweet onion, cut into a 1/4" dice
2 Tablespoons chopped sun dried tomatoes
1 garlic clove, minced
1 Tablespoon red wine vinegar
2 teaspoons chopped fresh oregano and thyme
1 teaspoons chopped capers
Heat oil over medium high heat in a saute pan. Add onion and zucchini and saute until nicely browned, 5-7 minutes, stirring frequently. Add the chopped sun dried tomatoes and garlic, stir to combine. Lower heat to medium low and cook 1 minute. Add vinegar, stirring well, and cook 1 minute. Add herbs and capers, stir to incorporate and serve immediately.
2 comments:
i love zucchini and that dish looks delish. thanks for visiting us. i've added you to the list!
oo this looks delish! I have so much zucchini to use up!
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