Awesome fact #1: Mini-veggies are fun veggies.
Awesome fact #2: This recipe is quick & easy.
Awesome fact #3: The leftovers rock when mixed into just about any salad or soup.
1 Tablespoon of grapeseed or olive oil
10-12 baby zucchini, sliced ~1/3 inch thick
2 cloves of garlic, sliced
6-8 grape or cherry tomatoes, halved
salt and ground black pepper, optional
1. In a large saute pan, heat the oil, over medium heat.
2. Place the zucchini in the pan, cut side down, and saute for a few minutes until browned.
3. Flip as many zucchini as you can or simply stir them well, lower heat to low, toss the garlic and tomatoes into the pan and saute another 2 minutes. Season to taste and serve.