You know what’s bad for a food blog? The stomach flu. Blech.
You see, readers, I had tons of recipes planned for last weekend. I was going to cook and bake up a storm and really turn this blog into a mecca of fall food. Then I got the worst case of the stomach flu I think I’ve ever had.
I wanted to post. Trust me, I really did. But even the sight of food in a picture was too much.
Luckily, I’m back and I have this delightfully simple side dish to share with you. Even though most of you are already lucky enough to be experiencing fall weather, you can still find some decent cherry tomatoes and zucchini out there just WAITING to get their last shot for the year. Go ahead. Make this. The addition of the olives is just enough to make something this simple that delicious!
Sauteed Cherry Tomatoes, Zucchini, and Olives
slightly adapted from www.williams-sonoma.com
1 TBSP olive oil
2 medium zucchini, trimmed and cut into 1/2-inch cubes
1 medium yellow squash, trimmed and cut into 1/2-inch cubes
2 TBSP chopped shallot
1 clove garlic, minced
2 c. halved red and yellow cherry tomatoes
1/3 c. pitted, coarsely chopped black Mediterranean olives
1 tsp. chopped fresh rosemary
salt and freshly ground pepper, to taste
1. In a large nonstick fry pan over medium-high heat, warm the olive oil. Add the zucchini and squash and cook, stirring occasionally, until lightly browned, about six minutes.
2. Add the shallot and garlic and cook, stirring, until softened, about one minute.
3. Add the tomatoes, olives and rosemary and cook, stirring occasionally, until the tomatoes are heated through but not collapsed, about two minutes. Season with salt and pepper.
one year ago: hearty tomato soup with lemon and rosemary