I’m back. To put an end to summer vacation, I feel like giving you a yummy and easy-to-make recipe: my tomato and zucchini etouffee. It came up to me after our visiting friends in the USA this summer. They simply cooked vegetables with some oil on the grill. The result was delicious. As you can see, good things can be as simple as that. Back to France, we paid a visit to my parents who gave us fresh vegetables from their garden. Then I had all useful ingredients to cook a very nice meal. Here is my recipe:
- 4 large ripe tomatoes
- 1 large onion
- 1 medium-sized zucchini
- 2 fresh garlic cloves
- olive oil
- salt (optional)
Peel the onion. Rinse and cut the stems of zucchini and tomatoes. Then chop vegetables and fruit into large chunks. Mince both garlic cloves. Set aside.
Pour six large spoonfuls of olive oil into a large stewpot and heat. Add and brown the zucchini and onion chunks. Stir from time to time. Then add both garlic and tomatoes. Cover and simmer. Stir regularly. Adding water should not be necessary. Further cook until tender.
As usual, I did not add any salt. But you can easily add a pinch of salt, herbs and spices, if you like.