1 large sweet red onion, chopped
1 teaspoon dried basil
2 tablespoons dried oregano
1/2 teaspoon dried rosemary
1 teaspoon salt
1 pinch ground black pepper
1/2 teaspoon crushed red pepper flakes
1 tablespoon lemon zest
2 tablespoons distilled white vinegar
1/2 cup water
Place onion and basil in a large bowl, keeping peeled. Heat a large skillet over medium-high heat. Stir in oregano, rosemary, salt, black pepper, Red pepper flakes, lemon zest and vinegar. Stir until roughly coated. Return vegetables to bowl, toss gently with the sauce. Let stand for 10 minutes, then toss with remaining sauce. Transfer to a large bowl. Garnish with remaining lemon zest.
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