Zucchini, Tomatoes and Herbs

A quick, healthy and delicious side dish!  I don’t find you need to add the salt for this but I included it from the original recipe from Food and Drink Spring 2015.

2 tbsp olive oil
1 onion sliced
4 medium zucchini cut into 1/4 inch thick rounds
Salt and freshly ground pepper to taste
1/4 cup white wine vinegar
1 tsp sugar
24 cherry tomatoes
1/3 cup lightly packed chopped dill
1/4 cup lightly packed mint leaves, sliced

• Heat oil in a large high sided skilled (love using my cast iron) over medium heat.  Add onion and cook for 3 minutes, or until translucent.  Stir in zucchini, sea on generously with salt and pepper, and cook, stirring from time to time, for 10 minutes or until tender crisp.
• Pour vinegar over, sprinkle with sugar, and cook, stirring until most of the liquid has evaporated about 2 minutes.  Add tomatoes to pan, toss to combine, cover and cook 5 to 7 minutes or until zucchini are tender and tomatoes have just burst.
• Remove from heat, stir in dill and turn out onto a platter or shallow serving bowl; sprinkle with mint.

Serves 10