OK, here's the thing...I don't really care much for vegetables. I mean they are fine in soups, stew, casseroles, anything that has other cool ingredients for the veggies to rub elbows with. But as a stand alone side dish, not so much. Then on my quest for FJ cookbooks, I acquired one with the title Farm Journal's Best-Ever Vegetable Recipes. After perusing the recipes, the thought occurred to me that maybe I just needed more variety in my veggie cooking. What a revelation! So, my first post from that particular FJ cookbook is what my hubby calls a keeper. He told me I couldn't make it too often because he almost couldn't stop himself from devouring the entire bowl.
As I read over the original recipe I felt there were some changes that needed to be made to increase flavor. I exchanged grape tomatoes for the cherry. I also added zucchini and fennel. The original called for fennel seed, but I thought, "What the heck. Let's shoot the moon and use fennel bulb." Pretty brave of me since I have never worked with fennel at all. But ya gotta start somewhere.
2 TBS. butter
2 TBS. olive oil
1 medium onion chopped
2 large cloves garlic grated
1/3 cup chopped fennel bulb
1 medium zucchini thick sliced
1 pint grape tomatoes
1 tsp. dried basil
1/4 cup parsley chopped
1/2 to 1 tsp. salt
1/8 to 1/4 tsp. pepper
grated Parmesan cheese
In a saute pan melt butter with the oil. Add onion and cook until tender, about 10 minutes. Add garlic and fennel and cook another 5 minutes.
Add zucchini and cook and stir until slightly tender. Add the tomatoes, basil, parsley, salt and pepper. Mix well.
Reduce heat and cover. Cook for 3-5 minutes until tomatoes are tender, but don't let the skins burst. When serving top with a sprinkling of Parmesan cheese.
Notes:This really did have a tremendous amount of flavor. I think the next time I make it I will try more fennel. Since it was a new ingredient I decided to go light, but think it could definitely use a little bumping up. But other than that, it was delish and so easy. So, Enjoy!