Summer Veggie Salad

Photo by Gigi R.

PREP TIME

1

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

PREP TIME

1

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

Ingredients

  • 1

    medium garlic clove, minced

  • 3

    teaspoons extra-virgin olive, or avocado oil

  • 1/4

    teaspoon red pepper flakes

  • 1.5

    pounds zucchini (about 6-8 small fresh squash), trimmed and cut into 1/2″ rounds

  • 1

    red onion, sliced

  • 3-4

    medium ripe garden tomatoes, quartered

  • 2

    cups marinated (drained), jarred artichoke hearts (Costco carries an awesome product)

  • 2-4

    Tbsp capers (I LOVE capers, & can’t get enough)

  • Juice of 1 fresh lemon

  • Sea salt

  • Freshly ground black pepper

  • 2

    Tbsps fresh parsley, minced

  • 2

    Tbsps grated all-natural parmesan(optional)

Directions

Heat the oil in a large frying pan over medium-high heat until hot. Add the garlic and red pepper flakes and cook, stirring occasionally, until fragrant but not browned, about 30 seconds. Add the zucchini and onion to the hot pan and toss until coated with oil. Let cook undisturbed until the bottoms of the zucchini are golden brown, about 1 minute, then stir & cook until crisp-tender…about 1 more minute. Add fresh tomatoes, artichoke hearts and capers. Toss about 1 minute more, just to slightly warm artichokes. Remove the pan from heat and sprinkle with lemon juice, parsley, sea salt and pepper. Transfer to serving dishes and add a touch of grated Parmesan if desired. Serve immediately.

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