Veg­e­tar­ian Voy­ager

Taste & Travel - - Contents -

Zuc­chini Tian.

Veg­etable Oil 2 Tbs

Yel­low Onion 2 medium, sliced

Runny Honey 1 tsp

Gar­lic 8 cloves, chopped

Cumin Seeds 2 tsp

Ground Co­rian­der 1 tsp

Zuc­chini 2 large, sliced into

¼ " rounds

Yel­low Bell Pep­per 1 large, cored and sliced

Whole Canned Toma­toes 1 x 14 oz can

Lemon 1, juice and zest

Salt and Freshly Ground Black Pep­per to taste

Olive Oil for driz­zling

Fresh Pars­ley and Ci­lantro a hand­ful, chopped HEAT the oil in a medium cast iron skil­let. Sauté the onions with the honey slowly un­til caramelized, about 15 min­utes. Add the gar­lic and cook a lit­tle longer, stir­ring, un­til the gar­lic is fra­grant but not brown­ing. Add the cumin seeds and co­rian­der.

IN a glass or metal mix­ing bowl, chop the canned toma­toes, or crush them with your hands. Stir in the lemon juice and zest. Add the tomato mix­ture to the skil­let and cook for 5 min­utes to re­duce a lit­tle.

POUR the tomato sauce back into the mix­ing bowl, leav­ing be­hind enough to coat the bot­tom of the skil­let. Layer half the zuc­chini and bell pep­per over the tomato sauce in the skil­let. Sea­son well with salt and pep­per. Top with half the re­main­ing tomato sauce then re­peat the zuc­chini and pep­per layer, sea­son­ing again with salt and pep­per. Spread the re­main­ing tomato sauce over the top, cover with foil and bake for 45 min­utes at 350°F. Re­move the foil and bake for an­other 20 min­utes.

BE­FORE serv­ing, driz­zle with olive oil and sprin­kle gen­er­ously with the chopped herbs.

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