Sauteed Zucchini, Cherry Tomatoes, Olives and Basil
photo by PaulaG
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6
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
- Heat oil in large skilled over medium-high heat.
- Add zucchini, garlic, and rosemary.
- Sprinkle with salt and pepper.
- Saute until zucchini is just tender, about 5 minutes.
- Add tomatoes and olives.
- Saute until tomatoes just begin to soften, about 2 minutes.
- Mix in basil and vinegar.
- Season vegetables to taste with salt and pepper.
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Reviews
-
I made the full 6 servings for dinner tonight along side recipe#47663 and its all gone! I was looking for something that had fresh veggies that I could use from my garden and this was just the ticket. I halved some of the tomatoes and left a few whole. I might reduce the amount of kalamata's next time because a little goes a long way with them. Made for ZWT4.
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RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"