Foods Alive Vegetarian Main Course Recipes
Zucchini with Pesto and Cherry Tomatoes
1 large zucchini, julliened lengthwise
½ cup fresh pesto
2 cups cherry tomatoes
¼ cup finely sliced sweet onion
¼ cup olive oil
1 tbsp balsamic vinegar
1 tsp celtic sea salt
¼ cup fresh basil, chopped fine
Marinate onion and cherry tomatoes in oil, vinegar, salt and basil for about 1 hour. Mix with julienned zucchini, pesto and place in a glass or ceramic bowl in a warming oven for about 30 minutes. You can eat this at room temperature also, but a little warmth blends the flavour of all the ingredients nicely.
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