Zucchini–Cherry Tomato Stir-Fry
- Total Time
Turn this into a satisfying vegetarian main dish by cooking up 8 ounces of whole-wheat penne or spaghetti.
uncooked zucchini2 small, cut lengthwise in half and sliced
uncooked onion(s)1 medium, thinly sliced
fresh cherry tomato(es)2 cup(s), or grape tomatoes, halved
chickpeas15 ½ oz, rinsed and drained
fresh thyme2 Tbsp, or 1 teaspoon dried
olive oil2 tsp
table salt⅛ tsp
black pepper⅛ tsp
- Preheat the grill to high or prepare a hot fire. Spray a vegetable grill topper or grill wok with nonstick spray and place on the grill rack to preheat, about 1 minute.
- Add the zucchini and onion to the grill topper; cook, stirring, until almost softened, about 3 minutes. Add the cherry tomatoes and chickpeas; cook, stirring, until the tomatoes soften and the chickpeas are lightly toasted, 3 – 5 minutes. Add the remaining ingredients and toss to mix. Transfer to a serving bowl. Yields about 1 1/2 cups per serving.