This is a good recipe that uses the produce that is ripe at this time of year.
Ingredients
2 TBS. olive oil
1 medium onion, chopped
2 cloves garlic, minced
2.5 cups vegetable stock
1.5 lbs. medium zucchini, trimmed and cut into 1/2 inch thick slices
2 TBS. fresh thyme, or 2 tsp. dried
1.5 cups quick-cooking couscous
1 TBS. butter or olive oil
24 cherry tomatoes
Directions
1. Heat the olive oil in a saucepan over medium-low heat. Stir in the onion and cook 5 minutes. Stir in the garlic and cook 1 minute more.
2. Stir in the vegetable stock and zucchini and bring to a boil. Cook until the zucchini is tender, but not soft, 3-5 minutes. Stir in the thyme.
3. Stir in the couscous and the butter/olive oil. Remove from heat. Cover and let stand until stock is absorbed, about 10 minutes. Fluff the couscous with a fork and stir in the cherry tomatoes.
I prefer tomatoes roasted...sometimes I preheat oven to 400 degrees, coat the whole cherry tomatoes in oil and minced garlic and roast for 20 minutes, and then add them to my recipes.
