Sauteed Zucchini, Cherry Tomatoes, Olives and Basil

Galley Wench's Note:

Great way to use those fresh garden vegetables. Courtesy of September 2007 issue of Bon Appetit.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 2 tablespoons extra virgin olive oil
• 1 ¼-1 ½ lbs zucchini , trimmed, cut into 1/2 inch-thick slices
• 2 large garlic cloves , sliced
• 1 ½ teaspoons chopped fresh rosemary
• 2 cups small cherry tomatoes , halved
• 1⁄3; cup halved pitted kalamata olive
• ¼ 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.

Reviews

[Dr. Jenny]

DH and I loved this flavorful side dish! It was a great way to use up cherry tomatoes and zucchini from the garden. I also love kalamata olives and balsamic so I knew this would be a winner. All of the herbs I also picked fresh from the garden. I will definitely make this veggie dish again. Thanks!

[LCinLA]

This was delish! Clean, simple and very tasty. I made it with summer squash instead of zucchini and hubby agreed it was a great side dish.

[pattikay in L.A.]

Wonderful use of vegetables. A great side dish option. Thanks for posting!