Recipe: Miniature Vegetables with Lime and Basil (using cherry tomatoes)

MINIATURE VEGETABLES WITH LIME AND BASIL

16 miniature zucchini, 2 to 3 inches long
16 miniature carrot, 2 to 3 inches long with 1 inch of green tops
1/4 cup clarified butter
1 tablespoon olive oil
1 tablespoon walnut oil
16 cherry tomatoes
1/4 cup fresh lime juice
1 cup fresh basil leaves, coarsely chopped
Salt and freshly ground pepper
1/2 freshly grated Parmesan cheese

Steam the zucchini and carrots until crisp tender, 5 to 7 minutes. Arrange on a heated serving platter and cover loosely with foil to keep warm.

In a large nonreactive skillet, combine the butter, olive oil and walnut oil over moderately high heat. Add the tomatoes and saute, shaking the pan, until slightly softened, about 2 minutes. With a slotted spoon, transfer the tomatoes to the platter.

Reduce the heat to moderately low. Add the lime juice and basil and cook, stirring, for 1 minutes. Season with salt and pepper to taste.

To serve, pour the sauce over the vegetables and sprinkle the Parmesan cheese on top.

Makes 6 to 8 servings
From: SueA, CA
Source: The Best of Food And Wine: Vegetables, Salads and Grains