Sauteed Zucchini, Cherry Tomatoes, Olives and Basil Recipe
Great way to use those fresh garden vegetables. Courtesy of September 2007 issue of Bon Appetit.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
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
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