This month I will be cooking a lot of french recipes, so I am very excited because I love french food. France is not known as a veggie country, but when they make vegetables, they are simple and delicious because they use lots of spices. In France they like to cook cucumbers. This refreshing dish reminds me of gazpacho, even though it is served warm. It's a nice alternative to cucumbers in salad, which is the only way I ever ate them.
Servings 4
2 tbs corn oil
6 shallots, thinly sliced
1 large seedless cucumber, peeled, halved lengthwise,
and thinly sliced
2 large tomatoes, cut into thin wedges
3 cloves garlic, thinly sliced
Salt and freshly ground black pepper to taste
1 tsp minced fresh basil
3 tbs minced fresh parsley
Grated zest of 1/4 lemon*
Juice of 1 lemon
In a large skillet over medium-high heat, heat the oil
until very hot, but not smoking, and saute the shallots
until just softened, about 30 seconds.
Add cucumber, tomatoes, garlic, salt, a generous
amount of pepper, basil, parsley, lemon zest, and
lemon juice.
Toss or stir to mix all the ingredients and remove
from heat. Serve.
Recipe from Cooking Provence by Antoine Bouterin
*lemon zest is grated lemon peel
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