2 Tbs extra-virgin olive oil
1 pound zucchini, cut into 1/2 -inch thick slices
2 large garlic cloves, sliced
1 1/2 teaspoons chopped fresh rosemary
2 cups small cherry or grape tomatoes, halved
1/3 cup halved pitted Kalamata olives
1/4 cup thinly sliced fresh basil
1 tablespoon balsamic vinegar
Heat oil in large skillet over medium-high heat. Add zucchini, garlic, and
rosemary. Sprinkle with salt and pepper. Sauté until zucchini is just tender,
about 5 minutes. Add tomatoes and olives. Sauté until tomatoes just begin to
soften, about 2 minutes. Mix in basil and vinegar. Season vegetables to taste
with salt and pepper. Transfer to a bowl. Makes 6 servings.
From Bon Appétit, Sept 2007.