LibreRecipes

Zucchini, Onion and Tomato Salad with Saffron and Cinnamon

Rating

A nice accompaniment to grilled sea bass, scallops or shrimp.

1 tablespoon olive oil (preferably extra-virgin)

1 pound zucchini (about 4 medium), trimmed, cut diagonally into 1/2-inch slices

2 medium onions, cut into 1/2-inch wedges

4 large garlic cloves, minced

1 cinnamon stick, broken in half

1/4 teaspoon crushed saffron threads

12 ounces tomatoes, cored, cut into 1/4-inch wedges

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh mint

1 tablespoon fresh lemon juice

Heat oil in large nonstick skillet over medium heat. Add zucchini, onions, garlic, cinnamon stick and saffron. Cover; cook until zucchini is tender and onions are almost tender, stirring occasionally, about 8 minutes. Remove from heat. Stir in tomatoes, parsley and mint. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) Mix in lemon juice. Season with salt and pepper and serve.