Wednesday, November 12, 2008


This dish shows how the sharpness of the balsamic vinegar and the smokiness of the bbq can be beautifully balanced with something as delicate as zucchini. Use this as a side dish or a starter ( appetizer) for vegetarians. Slice the zucchini lengthwise into 3 pieces and lay on a baking tray. Sprinkle the salt over the zucchini and leave to stand for 20 minutes. Rinse under cold running water and pat dry with kitchen paper ( paper towels). Preheat a griddle pan or light a bbq. Coat the zucchini with a drizzle of olive oil and cook on the griddle or bbq until just colored. Leave to cool then slice the zucchini diagonally into 1 inch/2.5 pieces. Place the sliced zucchini in a mixing bowl and keep warm. Heat the remaining olive oil in a small medium sized frying pan, add the herbs, chili and garlic and saute' for 30 seconds. Add this mixture of the zucchini, toss well then pour in the vinegar and extra virgin olive oil and add the tomatoes. Season with salt and pepper and transfer to serving plates. Garnish with thyme sprigs and serve warm. Enjoy! 6 zucchini 2 tbsp/30 ml olive oil 1 oz/25 g salt 3 fresh thyme sprigs, plus extra to garnish 2 bay leaves 1/2 fresh chili, de-seeded and sliced 1 garlic clove, peeled and chopped 2 tbsp/30 ml white balsamic vinegar 1/4 cup/50 ml extra virgin olive oil 2 tomatoes peeled and sliced salt and black pepper

1 comment:

  1. Very yummy and healthy recipe sis..thanks for sharing this one :]


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