The interesting flavors of this dish makes it a nice summertime veggie salad

Ingredients:

1. 1 tablespoon olive oil
2. 4 zucchini , sliced
3. 2 medium onions, cut into 1/2-inch wedges
4. 4 large garlic cloves, minced
5. 1 cinnamon stick, broken in half
6. 1/4 teaspoon crushed saffron threads
7. 2 tomatoes, cut into 1/4-inch wedges
8. 2 tablespoons chopped fresh parsley
9. 2 tablespoons chopped fresh mint
10. 1 tablespoon fresh lemon juice

Directions:

1. Heat oil in large nonstick skillet over medium heat.
2. Add zucchini, onions, garlic, cinnamon stick and saffron.
3. Cover; cook until zucchini is tender and onions are almost tender, stirring occasionally, about 8 minutes.
4. Remove from heat. Stir in tomatoes, parsley and mint. Cool to room temperature.
5. Mix in lemon juice. Season with salt and pepper and serve.

Note: Can be made 2 hours ahead. Let stand at room temperature.