Sauteed Zucchini, Cherry Tomatoes, Olives and Basil |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Great way to use those fresh garden vegetables. Courtesy of September 2007 issue of Bon Appetit. Ingredients:
2 tablespoons extra virgin olive oil |
1 1/4-1 1/2 lbs zucchini, trimmed, cut into 1/2 inch-thick slices |
2 large garlic cloves, sliced |
1 1/2 teaspoons chopped fresh rosemary |
2 cups small cherry tomatoes, halved |
1/3 cup halved pitted kalamata olive |
1/4 cup thinly sliced fresh basil |
1 tablespoon balsamic vinegar |
Directions:
1. Heat oil in large skilled over medium-high heat.
2. Add zucchini, garlic, and rosemary.
3. Sprinkle with salt and pepper.
4. Saute until zucchini is just tender, about 5 minutes.
5. Add tomatoes and olives.
6. Saute until tomatoes just begin to soften, about 2 minutes.
7. Mix in basil and vinegar.
8. Season vegetables to taste with salt and pepper.
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