Summer Scafata
10 ingredients
1 steps
Ingredients
- 1/4 cup extra virgin olive oil
- 1/2 Spanish onion, thinly sliced
- 1 teaspoon hot red chili pepper flakes
- 1 large fennel bulb, diced
- 2 lbs zucchini, cut into 1/2-inch rounds
- 2 lbs ripe tomatoes, cut into chunks
- 1 tablespoon fresh ground black pepper
- kosher salt
- 1/4 cup basil leaves
- drizzle of good balsamic vinegar (optional)
Directions
-
1["Heat the olive oil in a 12\" saucepan or Dutch oven.""
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