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
Instructions
- 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.