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2 bunches broccolini
1 large zucchini
1 cup fresh (or frozen) garden peas
1 tbsp Gewürzhaus Italian Herbs
1 tbsp Gewürzhaus Himalayan Pink Salt
2 tbsp extra virgin olive oil
Bring 2 cups of water to the boil in a small pot.
Add peas and cook for about 6-8 minutes until tender. Drain and set aside.
Rinse broccolini and zucchini.
Cut broccolini into top and bottom halves.
Using a sharp knife or mandolin, carefully slice strips of zucchini lengthwise creating long ribbons.
Drizzle broccolini and zucchini ribbons with olive oil.
Heat grill pan on stovetop to MED-HI heat. Once hot, add zucchini ribbons and grill both sides until golden. Once cooked, add the zucchini ribbons into a bowl.
Add broccolini to pan and grill until golden and tender, about 8 minutes.
Add grilled broccolini and peas to the bowl of zucchini ribbons and season with salt and Italian Herbs, tossing gently to coat thoroughly.
Serve on a platter with an extra drizzle of olive oil.
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