Sunday, September 09, 2007

Zucchini, Cherry Tomatoes, Olives, and Basil

Every year Bon Appetit publishes a restaurant issue of the magazine, an excellent keepstake issue. The recipes are delicious, always turn out and are more interesting in composition and presentation.

The first section I ended up pouring over was the Gordon Ramsay at Home section. I haven't paid much attention to Ramsay outside of Hell's Kitchen, but to have the reputation he has, you've got to have some great recipes behind you, and a bit of charm.
This recipe for Sautéed Zucchini, Cherry Tomatoes, Olives, and Basil has turned out to be one of my new favorites. It's simple yet delicious, and you can do almost anything with it. Turn it into a pasta dish, serve with grains, rice, couscous, or on it's own. Leftovers make a great lunch the next day too.

Sauteed Zucchini, Cherry Tomatoes, Olives, and Basil (serves 6)

2 tablespoons olive oil

1 1/2 pounds yellow and green zucchini, trimmed and cut into 1/2 inch thick slices
2 garlic cloves
1 1/2 teaspoons chopped rosemary
2 cups cherry tomatoes, halved
1/3 cup halved pitted Kalamata olives
1/4 cup chopped basil
1 tablespoon balsamic vinegar

Add oil in a large fry pan over medium 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. Serve and enjoy.

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