- zucchini
- garlic (minced)
- balsamic vinegar
- olive oil, salt & pepper
- optional: tomatoes (chopped, grape)
From Preppies: "Chop up and sauté unseasoned zucchini in a bit of olive oil – leave it alone in the pan long enough to get some good color on it, stirring only as necessary. While it’s still hot, add the zucchini to a bowl along with a ton of minced garlic, balsamic vinegar, and salt and pepper. After it’s cooled to room temperature, I added a bunch of chopped grape tomatoes. It’s a variation on this Food52 recipe, only minus the fresh basil and with balsamic instead of red wine vinegar."
