Summer vegetable melange

Last night I retrieved the farmers market vegetables that were in the fridge and put together this beautiful melange. How can you go wrong with baby zucchini, tomatoes and corn on the cob?



1 tbl. olive oil
1 tsp. cumin seeds
1/2 small sweet onion, thinly sliced
1 clove garlic, finely minced
8 baby zucchini, sliced lengthwise
1 large beefsteak tomato, cut into small chunks
2 ears corn, kernels sliced from the cob
salt and pepper to taste
basil leaves, sliced into strips

Heat olive oil in large skillet over medium heat.  Add cumin seeds, cook for 1 minute, add onion and cook for 2 more minutes.  Add garlic and cook for another minute. Add tomato, lower heat and cook for 3 minutes.

Add the sliced zucchini to the skillet and cook until fairly tender and beginning to color. Add the corn and salt and pepper to taste.  Stir all ingredients, cook for 1 minute more. Sprinkle with basil leaves and serve hot or at room temperature.

Serves 4

Note: I didn't know if the cumin seed and basil would work together but they tasted great.  I served the vegetables with chicken roasted with ginger and cilantro (see next post).