Zucchini with Olives, Smoky Tempeh

We ate out with friends last night at Xiloa Nicaraguan Restaurant near Duke University. We like their variety of vegan selections and their delicious fresh juices. The dish that my wife ordered (guiso, I think), came with rice that had olive slices and capers mixed in - tasty!

That gave me an idea for tonight's dinner. I was very sleepy as I only had three hours sleep last night, squeezing in photographing an event and a portraiture in two days with other pressing items, so wanted to make something easy. I had the idea to simply saute thickly (a little larger than 1/4") sliced zucchini for a few minutes till very slightly brown, then mix in thickly sliced olives stuffed with jalapenos. I served that on brown basmati rice. I sauteed some tempeh, then drizzled on some vegan "liquid smoke", as a side dish. I liked dinner but my wife needed some more seasoning on the zucchini; a little bruschetta topping did the trick for her.