I know Pat is lazing away the days in Ireland right now; I will be there next month. So I thought I might take this opportunity to surprise her with a vegetarian dish I just made tonight. You can have this with hummus and pita chips or, if you eat meat, with chicken tenders sauteed in lemon butter and parsley. Either way, it's delicious, nutritious and easy and takes full advantage of the fresh vegetables available in August.
2 tablespoons olive oil
2 tablespoons snipped fresh basil
2 tablespoons snipped fresh oregano
2 large cloves garlic
19 oz. can garbanzo beans
1/2 large zucchini
4 oz. fresh mushrooms--shitake or other desired variety
2 medium tomatoes
4 oz. shredded cheese--any variety
2 tablespoons chopped fresh cilantro
salt and pepper to taste
In a wok or large frying pan over medium-high heat, saute basil, oregano and garlic in olive oil. Add garbanzo beans, heat through quickly. Add zucchini, mushrooms and tomatoes in succession, stirring till tender. Add cilantro, salt and pepper. Sprinkle cheese over top, cover and simmer just until cheese is melted. Serves 4 as a main dish or 6 as a side dish.
I had this with fresh peaches and iced tea for a satisfying dinner on a hot, humid summer day.
Pat, if you're reading this, welcome back!