Zucchini, Onion And Tomato Salad With Saffron And Cinnamon

Recipe Ingredients

1 tablespoon	15ml	Olive oil (preferably extra-virgin)
1 lb	454g / 16oz	Zucchini - (abt 4 med) - trimmed, and
		Cut diagonally into 1/2" slices
2		Onions - cut 1/2" wedges (medium)
4		Garlic cloves - minced (large)
1		Cinnamon stick - broken in half
1/4 teaspoon	1.3ml	Crushed saffron threads
12 oz	340g	Tomatoes - cored, and
		Cut into 1/4" wedges
2 tablespoons	30ml	Chopped fresh parsley
2 tablespoons	30ml	Chopped fresh mint
1 tablespoon	15ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 4 servings.

Per serving: calories, 87; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0 mg.

Source:
Bon Appetit, June 1998

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