by John Ryan
Serves 2 as a side dish
While I use zucchini alone here, you can substitute mushrooms, bell peppers, or other summer squash. Or all of the above for a quick ratatouille.
Serve this as a side dish, or turn it into a main dish by tossing the vegetables with pasta and a bit more olive oil.
2 fat cloves garlic, minced
1 teaspoon dried rosemary, chopped
3 tablespoons olive oil
3 small zucchini, diced
Salt and pepper
1. While your skillet is getting hot on a medium-high burner, mash/chop the garlic and rosemary and push to one side of your cutting board. When you are ready to cook, swirl the oil around the skillet and toss in the zucchini. Shake the pan a bit, then let the zucchini sit for a minute or so and brown on one side. Stir the zucchini and let another side brown.
2. Stir the zucchini again; add the garlic and rosemary and season with salt and pepper. Let cook for another minute or so, then serve.
Both chef and musician, John Ryan wrote the Just Good Food blog from 1996 through 2001.
This page created September 1999
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