Zucchini And Cherry Tomatoes With Vinegar
|Olive oil||1 Tablespoon|
|Zucchini||2 Medium, sliced 1/4 inch thick|
|Cherry tomatoes||1 1⁄2 Cup (24 tbs) (Small Variety)|
|Garlic||1 Clove (5 gm), minced|
|Cider vinegar||1 Tablespoon|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
In a heavy 10 inch skillet, heat the olive oil over moderate heat for 1 minute; add the zucchini and cook, uncovered, stirring frequently, for 5 minutes.
Add the cherry tomatoes, garlic, vinegar, basil, and pepper, and cook, stirring, for 2 minutes or until the tomatoes are heated through.