Anise-Infused Zucchini Medley: A Savory Twist on a Summer Classic Ingredients: - 4 medium zucchinis, sliced into half-moons - 1 cup cherry tomatoes, halved - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 medium red onion, sliced - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon anise seeds - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil, for garnish (optional) - Zest of 1 lemon Instructions: 1. Heat olive oil in a large skillet over medium heat. 2. Add the sliced red onion and sauté for 2-3 minutes until softened. 3. Stir in the minced garlic and anise seeds, cooking for an additional minute until fragrant. 4. Add the zucchini, red and yellow bell peppers, and cherry tomatoes to the skillet. Season with thyme, oregano, salt, and pepper. 5. Sauté the vegetables for about 8-10 minutes, or until they are tender but still vibrant in color. 6. Stir in the lemon zest just before serving to brighten the flavors. 7. Garnish with fresh basil if desired, and serve warm as a side dish or over a bed of grains for a light meal. Nutrition Value (per serving, recipe serves 4): - Calories: 120 - Total Fat: 7g - Saturated Fat: 1g - Cholesterol: 0mg - Sodium: 15mg - Total Carbohydrates: 14g - Dietary Fiber: 4g - Sugars: 4g - Protein: 3g - Vitamin A: 30% DV - Vitamin C: 60% DV - Calcium: 4% DV - Iron: 6% DV This Anise-Infused Zucchini Medley offers a unique flavor profile with the aromatic touch of anise, making it a refreshing and nutritious addition to your summer meals. Enjoy!