Wednesday, September 7, 2011

Zucchini and Tomatoes with Brown Rice and Parmesan Cheese

This was another way to use vegetables that are a good price right now, or better yet in your garden. The combination of the flavors was fantastic. The trick was to cook it enough that it was tender, but not mushy. I love being able to keep the colors bright too. It makes the food so much more appealing. It was a nice healthy meal.


1/4 C olive oil
2 garlic cloves minced
1/2 onion chopped up small pieces
3 C chopped zucchini
6 ripe Roma tomatoes chopped in small pieces
1/2 to 1 green pepper diced in small pieces
6 basil leaves torn in small pieces
1 tsp sea salt w/ iodine
1/2 tsp fresh ground pepper
herbs of your choice 1/2 tsp of each oregano, rosemary and more dried basil (if you want)
2 1/2 C cooked brown rice
1/8 C water
fresh grated Parmesan *Optional


1. In a skillet heat up olive oil and then add garlic and onions. Saute about 3 min.

2. Then throw in the zucchini, peppers, Saute another 3 min. Then throw in the remaining ingredients except for the Parmesan. Continue to stir the mixture for another 5 min. Then pour in a little water. Put on the lid and let cook on med. heat for 3-5 min.

3. Take off the lid and let dry out and cook to desired tenderness. I like it still slightly firm and still colorful.

4. Serve on individual plates and grate on the cheese if desired. Serve warm.

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