Serves 4 4 tablespoons olive oil 2 teaspoons tamari 2 teaspoons freshly ground black pepper 1 teaspoon balsamic vinegar 3 zucchinis, sliced lengthwise into three equal - sized planks 1 tablespoon minced garlic 3/4 cup diced tomatoes 1/4 cup pimento -
stuffed green olives, drained and sliced 1/2 teaspoon salt 3/4 cup vegetable stock 2 tablespoons fresh cilantro, chopped
In a
small bowl, whisk together 2 tablespoons olive oil with tamari, 1 teaspoon pepper, and balsamic vinegar.