The Outdoor Kitchen Show     |     home

Zucchini Provencale
Prepared by Chef James Window, Desserts First (225) 921-1012

3 large zucchini, cut into slices
1 sprig rosemary
2 tablespoons Balsamic vinegar
1 container cherry or grape tomatoes, halved
1 sprig basil
seasoning - salt & pepper or Magic Swamp Dust

Sauté the zucchini slices and rosemary in olive oil, season and add vinegar. Add the tomatoes and basil and cook for approximately 5 minutes. Cook until the vegetables have just begun to soften.