Pan-fried Cucumber, Hot Tomato Recipe

Ingredients

• 1 large cucumber
• 2 medium sized tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• salt and pepper to taste

Instructions

1. Peel the cucumber and slice it into thin rounds.
2. Core and slice the tomatoes into thin rounds.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
4. Add the cucumber and sauté for 2-3 minutes, stirring occasionally, until they start to soften and slightly brown.
5. Remove the cucumber from the skillet and add 1 tablespoon of olive oil.
6. Add the minced garlic and sauté for 30 seconds, until fragrant but not browned.
7. Add the sliced tomatoes and red pepper flakes (if using) and sauté for 2-3 minutes, until the tomatoes start to release their juices and slightly wilt.
8. Return the cucumber to the skillet and toss with the tomatoes. Season with salt and pepper to taste.
9. Once the vegetables are evenly cooked and combined, remove from heat and serve hot.

Verdict and Serving Suggestions

This Pan-Fried Cucumber, Hot Tomato Recipe is a unique way to enjoy classic vegetables in a new and exciting way. The cucumber turns slightly crispy on the outside and maintains its soft texture on the inside, creating a beautiful contrast with the juicy and flavorful tomatoes. The garlic and red pepper flakes add a subtle heat that elevates the overall dish. Serve as a side to grilled proteins or as a topping for rice or quinoa bowls. Enjoy!