Recipe for Courgette, Onion and Tomato Salad with Saffron and Cinnamon 
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Yield:
4
Ingredients:
Amount Ingredient
1 tbl olive oil (preferably extra-virgin)
1 lb courgette - (abt 4 med) trimmed, and
cut diagonally into 1/2" slices
2 med onions cut 1/2" wedges
4 lrg garlic cloves minced
1 x cinnamon stick broken in half
1/4 tsp crushed saffron threads
12 oz tomatoes cored, and
cut into 1/4" wedges
2 tbl chopped fresh parsley
2 tbl chopped fresh mint
1 tbl fresh lemon juice
Salt to taste
Instructions:
Instructions: Heat oil in large nonstick skillet over medium heat. Add courgette, onions, garlic, cinnamon stick and saffron. Cover; cook until courgette is tender and onions are almost tender, stirring occasionally, about 8 minutes. Remove from heat.

Stir in tomatoes, parsley and mint. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) Mix in lemon juice. Season with salt and pepper and serve.

This recipe yields 4 servings.

Comments: A nice accompaniment to grilled sea bass, scallops or shrimp.

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