INGREDIENTS
3 tbsp
Extra Virgin Olive Oil (divided)
1 pint
Cherry Tomatoes
1 cup
Red Bell Pepper (large dice, about one medium pepper)
1/2 tsp
Fine Sea Salt (divided)
1/2 tbsp
Fresh Garlic (microplaned or minced, about two cloves)
1 lb
Zucchini (Julienne or spiralized, about two medium firm zucchini )
1/4 cup
Shallot (diced small)
1 cup
Cooked Cannellini Beans (rinsed and drained, freeze any leftovers)
2 tsp
Dried Oregano
1/4 tsp
Red Pepper Flakes
1/2
Small Lemon
3 tbsp
Crumbled Goat or Feta Cheese ((optional))
Fresh Basil