This side dish contains an assortment of sautéed green vegetables with a pop of color and flavor from tomatoes. Look for Jersey tomatoes at local farmers markets.
2 Tbsp. olive oil (will be divided up)
6 scallions, chopped
1 cup fresh or frozen peas (if frozen, thawed)
½ lb. fresh asparagus, trimmed and cut diagonally into 2-inch lengths
3 medium tomatoes, seeded and diced
½ tsp. sea salt
¼ tsp. freshly ground black pepper
1 small zucchini, unpeeled, halved lengthwise and sliced into half-moons
2/3 cups of water
In a large skillet, heat 1 Tbsp. of olive oil over a medium heat. Add scallions and sauté for 1 to 2 minutes, until they are glistening and soft. Add the peas and asparagus, and cook for 3 minutes. Add tomatoes and cook for 2 minutes. Add salt and pepper, mix and cook for 1 additional minute.
Add zucchini and water. Reduce the heat to low and cook, uncovered, stirring occasionally, for 15 to 18 minutes or until the vegetables are tender. Drizzle the remaining 1 Tbsp. of olive oil on the vegetables to serve.
Makes 8 servings; serving size: ½ cup
Nutrition Information Per Serving: 60 calories; 3.5 g fat; 0 mg cholesterol; 6 g carbohydrates; 2 g protein; 3 g sugar; 2 g fiber