Peasant Herb Summer Veggies

An outdoor concert.  Summertime in the Rockies.  Performing…Hazel Miller who the Rocky Mountain News calls “…a force of nature.”   So, what do you take for a picnic……like the performer, the food’s got to be a ‘…force of nature!’  You also want this food to be easily portable and simple to eat, like with your fingers if needed.  These brownies are just one of the things on the menu.  This recipe is so easy, you can adapt and use whatever veggies you have in your refrigerator, like I did!    To give the veggies a ‘chic’ and luxurious twist, you can see I used a nifty gizmo for slicing that created the wedges–no idea what it’s called.  I found it in a kitchen store and thought it was grooooooveee and could have a multitude of uses!

With the leftovers, I made some amazzzzhing flatbread and goat cheese pizzas!  This is a must share at Amee’s Fit and Fabulous Fridays and ‘Walking on Sunshine’ Foodie Friends Friday Linky Party!

What you need:

4 tbl olive oil

2 tbl diced shallots

1 cup thick sliced (rounds) zucchini

1 cup thick sliced (rounds) squash

1 tsp dried oregano

1 tsp dried basil

1 tsp dried parsley

1 tsp sea salt

1 tsp fresh ground pepper

½  cup cherry tomatoes sliced lengthwise in half

What you do:

In a large cast iron skillet over medium high heat, drizzle olive oil.  Place zucchini and squash and toss and coat with oil.  Reduce heat to medium and add oregano, basil, parsley, salt and pepper and toss well.  Cook for about 5 minutes.  Reduce heat to low and add tomatoes and toss.  Cook for about 5 minutes.  Remove from heat and cover with lid for about 7-10 minutes to steam.  Veggies will be slightly al dente.  Serve warm or cold!

 

©Alice D’Antoni Phillips   Ally’s Kitchen