This is a wonderful veggie dish, which goes with everything. Sprinkling the tomatoes with just a bit of sugar brings out the most wonder flavors. I cannot tell a lie. I found this recipe in one of Martha’s magazines. I changed it a little to simplify the process - but still kept the technique for sautéing the zucchini – which is genius! Feel free to make this one your own by changing around the ingredients. Imitation is the highest form of flattery!
2 pints grape tomatoes, halved
8 large garlic cloves, peeled and thinly sliced, about 3 tablespoons
Fresh thyme sprigs
1 teaspoon all natural granulated sugar
Salt and freshly ground pepper
2 tablespoons olive oil, plus 2 more for zucchini
1/3 cup Kalamata olives, pitted and chopped
2 tablespoons capers, rinsed
2 large zucchini, cut into 1-inch pieces, about 4 cups
¼ cup water
Pinch of baking soda
1 (2-ounce) package pine nuts, about 1/2 cup
Zest of 1 medium lemon, about 1 to 2 teaspoons
Preheat to oven to 400 degrees. Place the tomatoes onto a baking sheet. Toss the garlic and thyme sprigs around the tomatoes. Drizzle with sugar, salt, pepper and 2 tablespoons olive oil. Toss gently. Roast until the tomatoes begin to burst, and the garlic is soft and golden, about 20 minutes. Remove from the oven and toss with the olives and capers. Set aside.
Heat the remaining 2 tablespoons olive oil in a skillet over medium heat. Place the zucchini into the skillet in a single layer. Season with salt. Add ¼ cup water and a pinch of baking soda. Cook, turning often until the water evaporates and the zucchini is just soft and golden, about 15 to 20 minutes. Be patient, this step is worth the effort.
Transfer the zucchini to a baking pan. Cover each piece with a spoonful of the tomato mixture. Sprinkle with pine nuts. Bake until the dish is warmed through, about 10 minutes. Grate the lemon zest over top and serve warm.
Servings: 8
Preparation Time: 30 minutes
Cook Time: 10 minutes
2 pints grape tomatoes, halved
8 large garlic cloves, peeled and thinly sliced, about 3 tablespoons
Fresh thyme sprigs
1 teaspoon all natural granulated sugar
Salt and freshly ground pepper
2 tablespoons olive oil, plus 2 more for zucchini
1/3 cup Kalamata olives, pitted and chopped
2 tablespoons capers, rinsed
2 large zucchini, cut into 1-inch pieces, about 4 cups
¼ cup water
Pinch of baking soda
1 (2-ounce) package pine nuts, about 1/2 cup
Zest of 1 medium lemon, about 1 to 2 teaspoons
Preheat to oven to 400 degrees. Place the tomatoes onto a baking sheet. Toss the garlic and thyme sprigs around the tomatoes. Drizzle with sugar, salt, pepper and 2 tablespoons olive oil. Toss gently. Roast until the tomatoes begin to burst, and the garlic is soft and golden, about 20 minutes. Remove from the oven and toss with the olives and capers. Set aside.
Heat the remaining 2 tablespoons olive oil in a skillet over medium heat. Place the zucchini into the skillet in a single layer. Season with salt. Add ¼ cup water and a pinch of baking soda. Cook, turning often until the water evaporates and the zucchini is just soft and golden, about 15 to 20 minutes. Be patient, this step is worth the effort.
Transfer the zucchini to a baking pan. Cover each piece with a spoonful of the tomato mixture. Sprinkle with pine nuts. Bake until the dish is warmed through, about 10 minutes. Grate the lemon zest over top and serve warm.
Servings: 8
Preparation Time: 30 minutes
Cook Time: 10 minutes
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