INGREDIENTS
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2 tablespoons extra virgin olive oil
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1 small red onion, diced
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1 pound zucchini (2-3 medium)
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1 pint cherry or grape tomatoes, halved (I usually buy NatureSweet Cherubs)
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2 cloves garlic, minced
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1 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 tablespoon fresh chopped basil, plus more for garnish if desired