Enjoy this Italian Wonder recipe from The Burn on Day 5 of the D-Burn. I bet you’ll want to make it again and again once you’ve finished the plan.
Prep time: approx. 10-15 minutes | Total time: approx. 33 minutes
2 tablespoons extra-virgin olive oil
1 cup diced red onion
2 cups diced zucchini
2 cups diced yellow squash
2 cups sliced shiitake mushrooms
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 cup cherry tomatoes
1 garlic clove, minced
1 tablespoon chopped fresh rosemary
1 teaspoon dried oregano
1/4 cup vegetable or chicken broth
1 tablespoon fresh lemon juice
1/2 cup pine nuts
2 tablespoons chopped fresh parsley
OPTIONAL: 1 cup cooked quinoa or wild rice
Heat a large skillet over medium-high heat. Place the oil and onion in the skillet and cook, stirring often, for about 4 minutes, until the onion begins to soften and brown.
Add the zucchini, squash, mushrooms, salt, and pepper. Cook for another 4 minutes, stirring often.
Add the tomatoes, garlic, rosemary, and oregano and sauté for 4 minutes more. Stir in the broth and lemon juice, and scrape up any browned bits from the bottom of the pan.
Simmer for 1 minute, until the sauce thickens. Stir in the pine nuts and parsley. Remove from the heat and season with salt and pepper to taste.
Serve over quinoa or wild rice, if you like, or just enjoy it as is.