Ingredients
Ingredients
1/4 cup olive oil
2 cups onion, chopped
3-4 garlic clove, minced
3 zucchini, cut into 1/2 inch thick half-moons
1 teaspoon dried marjoram
1 cup garbanzo bean, drained
1/2 cup kalamata olive, sliced
1 tablespoon ground cumin
3-6 tablespoons fresh lemon juice
salt and pepper
1 pinch cayenne
1 cup feta cheese, grated
Preparation
1Sauté the onions and garlic until onion is translucent. 2Add the zucchini and marjoram and cook on medium heat until squash is just tender. 3If too dry to simmer, add in 1/4 cup water. This dish should be juicy. 4Add the garbanzos, olives, cumin, lemon juice, and seasonings. 5Continue to cook until everything is heated. Don’t let the zucchini get too soft. 6Adjust the lemon and herbs to your taste and ladle the vegetables over couscous or rice. 7Top with feta cheese.
