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| Ingredients | |
|---|---|
| 9oz | Sun Gold Tomato Sauce |
| 1/2 pint | Cherry Tomatoes |
| 1 pint | Lunch Box Peppers |
| 1/2 | Yellow Onion |
| 2 sprigs | Basil |
| 1 | Zucchini |
| 1/2 cup | Olive Oil |
| 1/4 tsp | Garlic Powder |
| To taste | Salt & Pepper |
Yield: 2 servings
Instructions
- Vegetable Preparation:
- Thinly slice the onion.
- Remove tomato stems.
- Dice the zucchini.
- Sauté Vegetables:
- Toss onion, cherry tomatoes, and zucchini in olive oil.
- Sauté in a pan over medium heat until browned and tender. Season with salt and pepper (8-10 minutes).
- Roast Peppers:
- Sauté lunchbox peppers in a hot pan until roasted and slightly charred (5-7 minutes). Season with salt and pepper.
- Plate and Garnish:
- Arrange roasted peppers on a plate.
- Top with sautéed onion, zucchini, and cherry tomatoes.
- Garnish with torn basil leaves.
- Serve with Tomato Sauce:
- Simmer sungold tomato sauce in a small saucepan over medium-low heat.
- Set aside as a condiment.
- Enjoy: Serve the vegetable medley with sungold tomato sauce for drizzling.
