This is my all-time favorite way to cook summer vegetables!
Salt, fresh-ground pepper
1 tsp garlic powder
2 boneless chicken breasts, halved
Canola oil cooking spray
1 T olive oil
1 small zucchini, quartered lengthwise and sliced
4 garlic cloves, minced
1 cup halved cherry tomatoes
1/2 cup chopped sweet onion (red or white)
1/4 cup chopped fresh basil
Balsamic vinegar to taste
Fresh Parmesan cheese, grated
Preheat broiler. Sprinkle chicken with garlic powder and tiny amounts of salt
and pepper. Place the chicken in a Pyrex baking dish coated with cooking spray and broil for 6 minutes on each side or until chicken is done.
Heat olive oil in a large nonstick skillet or wok over medium-high heat. Add sprinkle salt, zucchini, and minced garlic; sauté 2 minutes. Add sprinkle black pepper, tomatoes, chopped onion, basil, and balsamic vinegar; sauté 3 minutes.
Serve the cooked tomato-zucchini-herb mixture over the chicken, sprinkle with grated Parmesan cheese, and enjoy!
Alternative vegetarian preparation: Forget about the chicken, and add a sliced portobello mushroom to the vegetable mixture at the same time as the zucchini.
Photo #1: Chicken bruschetta – my second serving, which is why the bowl looks a little messy
Photo #2: Today’s harvest (including wheat that grew from the straw that I used to mulch my strawberry patch)
Photo #3: White onions – they’re getting bigger!
Pepper Chili 'Super Thai' Harvesting
Capsicum annuum longum group
Strawberry 'Seascape' Harvesting
Fragaria x ananassa
Onions 'White' Harvesting
Allium cepa var. cepa
Basil 'Spicy Bush' Harvesting
Ocimum basilicum minimum
Tomato 'Sungold' Harvesting
Tomato 'Super Sweet 100' Harvesting
Tomatillo 'Pineapple Ground Cherry' Harvesting