Sure, zucchini gets star billing in this zesty summer vegetable toss. But let's hear it for the snow peas and tomatoes, too, for adding color and flavor.
What You Need
Original recipe yields 12 servings
3 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil
1 onion, thinly sliced
1 clove garlic, minced
1 tsp. dried Italian seasoning
1 lb. zucchini (about 3), cut diagonally into 1/2-inch-thick slices
1 cup snow peas
1 cup cherry tomatoes, halved
2 Tbsp. KRAFT Grated Parmesan Cheese
Add To Shopping List
Let's Make It
Heat dressing in large skillet on medium-high heat. Add onions, garlic and seasoning; cook 3 min., stirring occasionally. Add zucchini; cook and stir 4 to 5 min. or until crisp-tender.
Stir in snow peas and tomatoes; cook 2 to 3 min. or until heated through, stirring occasionally.
Sprinkle with cheese; cover. Remove from heat. Let stand 1 min.
Substitute 1 lb. Japanese or other small eggplant slices for the zucchini. Just cut the eggplant lengthwise in half, then crosswise into 1/4-inch-thick slices before adding to the cooked onions, garlic and seasoning in skillet.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.