Lemony white bean & sautéed zucchini

1 can cannelloni beans rinsed 

I large zucchini large diced & seeded 

1/2 sweet onion minced 

2-3 cloves garlic minced 

1 lemon - seated & juiced

1/2 c Olive oil 

Oregano fresh to taste

Parsley fresh to taste 

Olive pepperoncini tapanede*

Garlic lemon oil:

In a sauté pan add the olive oil, garlic and lemon zest. In the lowest heat let the lemon & garlic infuse into the oil for 15-20 minutes. 

After the oil has infused pour off in to a reusable glass container.

Cook the veg / make the salad

Add the onions and zucchini to the same sauté pan and cook on medium high to soften the veg but still holding on to structure (not too soft not too crunchy")

Remove from pan and add to mixing bowl. 

Add beans add olive tapanede along with the following dressing then toss. 

dressing

1/4 cup lemon garlic oil

2 tbsp minced oregano 

1 lemon

Salt & pepper to taste

Pinch of sugar 

In a jar with a sealing lid place all ingredients and shake vigorously. Should have a slightly thick viscosity when blended. 

olive pepperoncini tapanede 

1 cup olives 

1/2 cup pepperoncini 

1/2 onion

2 medium carrots 

Olives oil 

Place all ingredients into a food processor and pulse till a small rice side bits.