Zucchini w/Red Onions & Basil

A quick and easy and delicious vegetable dish.

2 medium red onions, cut in half and thinly sliced

2 ½ lbs firm zucchini, washed, dried and cut into ½” rounds

3 Tbsp Winterhill Extra Virgin Olive Oil

1 chicken bouillon cube

7 leaves fresh basil

Sauté the onion, zucchini slices, and oil in a non-stick pan until they are soft and lightly colored (about 10-15 minutes).

Crumble the bouillon cube on top of the mixture, stir it in, cover and cook for about 5 more minutes until all is lightly browned. Then tear the basil leaves into small pieces and sprinkle them into the mixture for about 2 minutes. Add a bit of salt to taste. This lovely dish can be served hot or at room temperature. It can also be refrigerated for a day and then served at room temperature the next day.