- 2 Organic Zucchini
- 1 1/2 Organic Tomatoes on the vine
- 1/2 Organic Red Onion
- Himalayan Sea Salt
- Fresh ground Black Pepper
- EV Olive Oil
Tossed it all in the cast iron skillet and put it on the BBQ right next to the Organic Chicken. Suggested by my good friend in response to my question, “what should we do for a vegetable?” I was unprepared with an idea but I had the #ingredients. A perfect blend of flavors. 30 minutes. Dinner. I only wish I’d made more.
Still sizzling, hot off the grill. If you could smell it…
This served 3 of us but could have easily been 2 servings coming in at under 170 cal. per serving. 14g of awesome monounsaturated fats. This is why I always have zucchini, tomatoes and red onions on hand, for those moments when you don’t have a recipe, and now I do.