A nice accompaniment to grilled fish.

  1 tablespoon olive oil (preferably extra-virgin)
  1 pound zucchini (about 4 medium), trimmed,
 cut diagonally into 1/2-inch slices
  2 medium onions, cut into 1/2-inch wedges
  4 large garlic cloves, minced
  1 cinnamon stick, broken in half or fresh grated ginger
  1/4 teaspoon crushed saffron threads
  12 ounces tomatoes, cored, cut into 1/4-inch wedges
  2 tablespoons chopped fresh parsley
  2 tablespoons chopped fresh mint
  1 tablespoon fresh lemon juice

  Heat oil in large nonstick skillet over medium heat. Add zucchini, onions, garlic, cinnamon stick (or ginger) and saffron. Cover; cook until zucchini is tender and onions are almost tender, stirring occasionally, about 8 minutes. Remove from heat. Stir in tomatoes, parsley and mint. Cool to room temperature.
 (Can be made 2 hours ahead. Let stand at room temperature.)
Mix in lemon juice. Season with salt and pepper and serve.

  Serves 4 (or just me when I am very hungry after cybergardening)
 

 Take me back, please                A little about the gardener