Greek Inspired Summer Veggie Skillet
Ingredients
- 1 medium garlic clove, minced
- 3 teaspoons extra-virgin olive, or avocado oil
- 1/4 teaspoon red pepper flakes
- 1.5 pounds zucchini, about 6-8 small fresh squash, trimmed and cut into 1/2″ rounds
- 1 red onion, sliced
- 3-4 medium ripe garden tomatoes, quartered
- 2 cups marinated, drained, jarred artichoke hearts (Costco carries an awesome product)
- 2-4 Tbsp capers, I LOVE capers, & can’t get enough
- Juice of 1 fresh lemon
- Sea salt
- Freshly ground black pepper
- 2 Tbsps fresh parsley, minced
- 2 Tbsps grated all-natural parmesan, optional
Instructions
- Heat the oil in a large frying pan over medium-high heat until hot.
- Add the garlic and red pepper flakes and cook, stirring occasionally, until fragrant but not browned, about 30 seconds.
- Add the zucchini and onion to the hot pan and toss until coated with oil. Let cook undisturbed until the bottoms of the zucchini are golden brown, about 1 minute, then stir & cook until crisp-tender…about 1 more minute.
- Add fresh tomatoes, artichoke hearts and capers.
- Toss about 1 minute more, just to slightly warm artichokes.
- Remove the pan from heat and sprinkle with lemon juice, parsley, sea salt and pepper.
- Transfer to serving dishes and add a touch of grated Parmesan if desired.
- Serve immediately.
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