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Onion Marinade And Carpaccio Of Zucchini And Cherry Tomatoes 2013-08-06 https://www.metro.ca/userfiles/image/recipes/marinade-oignon-carpaccio-courgettes-tomates-cerises-5058.jpg PT25M PT25M PT50M

In a small bowl, infuse the saffron in 2 Tbsp. (30 mL) of hot water for 10 minutes.In a frying pan, heat the oil over medium heat; add the onions, cumin, paprika and sweat over low heat for 15 minutes.Add the garlic and saffron and cook 10 more minutes.Remove from the heat; let cool; add the lemon juice and parsley. Set aside.In a bowl, gently mix the cherry tomatoes, pour in the olive oil and season with salt and pepper.On serving plates, place the zucchini slices and top with the onion marinade.Garnish with the cherry tomatoes and fresh herbs to taste.

6 Metro

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2 pinches saffron 1/3 cup (80 mL) extra-virgin olive oil 1 small quebec yellow onion, finely chopped 1 tsp. (5 mL) ground cumin 1/4 tsp. (60 mL) paprika 1 garlic clove, chopped 2 Tbsp. (30 mL) lemon juice 2 Tbsp. (30 mL) chopped, fresh parsley 24 quebec cherry tomatoes, cut in half 2 Tbsp. (30 mL) olive oil 3-4 quebec green and/or yellow zucchini, thinly sliced to garnish fresh herbs: flat parsley, mint, tarragon, basil and thyme Salt and freshly ground pepper

Onion Marinade And Carpaccio Of Zucchini And Cherry Tomatoes

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servings

0:25

Preparation

0:25

COOKING

0:50

TOTAL TIME

Imprimer ma sélection

Ingredients

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2 pinches

saffron

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1/3 cup
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extra-virgin olive oil

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1

small quebec yellow onion, finely chopped

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1 tsp.
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ground cumin

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garlic clove, chopped

2 Tbsp.
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lemon juice

2 Tbsp.
(30 mL)
chopped, fresh parsley

24

quebec cherry tomatoes, cut in half

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2 Tbsp.
(30 mL)
olive oil

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3-4

quebec green and/or yellow zucchini, thinly sliced

to garnish fresh herbs: flat parsley, mint, tarragon, basil and thyme

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Salt and freshly ground pepper

Imprimer ma sélection

Preparation

In a small bowl, infuse the saffron in 2 Tbsp. (30 mL) of hot water for 10 minutes.

In a frying pan, heat the oil over medium heat; add the onions, cumin, paprika and sweat over low heat for 15 minutes.

Add the garlic and saffron and cook 10 more minutes.

Remove from the heat; let cool; add the lemon juice and parsley. Set aside.

In a bowl, gently mix the cherry tomatoes, pour in the olive oil and season with salt and pepper.

On serving plates, place the zucchini slices and top with the onion marinade.

Garnish with the cherry tomatoes and fresh herbs to taste.

Source : Metro

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