1/2 cup Kalamata olives (sliced in half lengthwise)
1/2 cup chopped fresh basil
1.5 ounces anchovies (optional)
Instructions
Preheat oven to 425 degrees.
Arrange cherry tomatoes on a large baking sheet, drizzle with 2 teaspoons of oil and season with salt and pepper to taste. Roast tomatoes for 20 minutes. Remove from oven and set aside to cool.
Heat the remaining 3 teaspoons of oil in a large skillet over medium heat; add the onions and saute for about 4-minutes, or until they just begin to soften. Add the zucchini and cook, stir-fry style, for another 3 to 4 minutes, or until zucchini softens ever so slightly.
Transfer the zucchini and onions to a large serving bowl and add the garlic, lemon, olives and basil; lightly toss the ingredients together. Gently fold in the roasted tomatoes. Add the anchovies (optional) on top. Serve at room temperature.
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