Olive oil
1 small zucchini, sliced 1/4-inch thick
1 small onion, sliced into 1/4-inch wedges
1-2 Tbsp. water, as necessary
2 small tomatoes (or 1 large tomato), cut into wedges
1/2 tsp. garlic powder
Salt and freshly ground black pepper, to taste
Parmesan cheese
Saute onion and zucchini in olive oil. Add water if needed. When vegetables are starting to get tender, add tomatoes and seasonings. Serve warm sprinkled with Parmesan Cheese.
1 comment:
This dish is called "Ratatouille" when you add chopped eggplant to the vegie mix.
I'm amazed at how many SCD recipes describe what and how I already cook. I think simply preparing vegies and meat/fish with olive oil is healthy for any dietary approach.
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