Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS 2 cups sugar snap peas, stemmed and deveined 2 cups zucchini, 1/2 inch by 2 inch strips 1 Tablespoon olive oil 3 green onions, 1/4 inch by 2 inch strips 1 Tablespoon tamari 1 teaspoon fish sauce 2 teaspoons rice wine vinegar 1 teaspoon orange zest 1/2 teaspoon sugar 1/2 teaspoon sesame oil 1 teaspoon sesame seeds 1 Tablespoon green onion, finely chopped DIRECTIONS Preheat oven to 450 degrees. Toss sugar snap peas and zucchini with olive oil. Arrange in one layer in roasting pan. If desired, season lightly with salt and pepper. Bake in preheated oven for 5 minutes. Mix together tamari, fish sauce, vinegar, orange zest and sugar. Pour over partially roasted veggies and stir well to coat completely. Return pan to oven for an additional 5 minutes. Remove pan from oven. Stir veggies and drizzle with sesame oil. Top with sesame seeds and finely chopped green onions. Return to oven for an additional 3 minutes. May be served hot or at room temperature. Cover and refrigerate leftovers. VARIATION: Toss sea scallops or tofu cubes in olive oil and roast with veggies. Copyright © 2011 Stefanie Samara Hamblen |
