• 50 g kalamata olives, marinated in olive oil
• 2 zucchini, diced
• 500 g (approx) cherry tomatoes
• ½ c fresh herbs such as oregano or marjoram

Heat 4 tbsp of olive oil from the olives in a non stick pan. Add in the olives and zucchini and saute for 2 minutes. Add in the tomatoes and herbs cook until soft and golden. Season with ground sea salt and cracked pepper and serve with grilled polenta, chicken or barbecue meats.