Spring Pea Medley with Edible Bowl

Ingredients

• 1/4 cup olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup thinly sliced zucchini
• 2 cups fresh or frozen peas
• 1/4 cup vegetable broth
• 1/4 cup chopped fresh parsley
• 4 small round loaves of bread

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, about 3 minutes.
2. Stir in the oregano, salt, and pepper and cook for 1 minute more.
3. Add the zucchini and cook, stirring, for 3 minutes.
4. Add the peas and broth and cook, stirring, until the peas are tender, about 5 minutes.
5. Stir in the parsley and cook for 1 more minute.
6. Divide the pea mixture among 4 small bowls and set aside.
7. Cut the loaves of bread in half. Cut each half into 4 wedges. With a sharp knife, cut a shallow V-shape in each of the wedges.
8. Preheat the oven to 350°F. Place the bread wedges on a baking sheet and bake for 10 minutes, or until golden brown.
9. To serve, fill each of the bread wedges with the pea medley.

Interesting Facts

• The edible bowls used in this recipe are a great way to reduce food waste.
• This dish is a great source of plant-based protein, fiber, vitamins, and minerals.
• This dish can be served hot, warm, or cold, making it a great meal any time of year.