Zucchini With Balsamic Vinaigrette Food

ZUCCHINI WITH BALSAMIC VINAIGRETTE

Steps:

• Halve zucchini crosswise; slice lengthwise into 1/4" pieces.
• Arrange zucchini and peppers on a 15 X 10 X 1 inch baking pan that has been lined with foil.
• Combine 1 tablespoons olive oil and 1/4 teaspoons salt.
• Brush onto vegetables.
• Bake, uncovered, at 325 degrees for 15 to 20 minutes until just tender.
• While vegetables are baking, combine 1/3 cup oil, vinegar and garlic in a blender until smooth.
• Stir in parsley.
• Place baked vegetables on a serving dish.
• Drizzle with vinaigrette and sprinkle basil and pine nuts on top.

BALSAMIC GLAZED VEGETABLES

Steps:

• Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley.
• For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup balsamic vinegar. Follow method as listed.

BALSAMIC GRILLED ZUCCHINI

Steps:

• Preheat grill for medium-low heat and lightly oil the grate.
• Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
• Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.

BAKED ZUCCHINI

Steps:

• In a large bowl, toss the zucchini, butter and oregano. Arrange in a single layer on a greased baking sheet or shallow baking dish; sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Season with salt and pepper.

BALSAMIC ZUCCHINI

Steps:

• Preheat broiler.
• Toss zucchini with oil, salt, and pepper in a large bowl. Arrange zucchini in 1 layer in 2 shallow baking pans (1 inch deep). Broil 1 pan of zucchini 3 to 5 inches from heat, without turning, until browned in spots and beginning to soften, 4 to 6 minutes. Drizzle 2 tablespoons vinegar over broiled zucchini and shake pan a few times, then continue to broil until most of vinegar is evaporated, about 2 minutes. Sprinkle 1/4 cup cheese over broiled zucchini and broil until cheese is melted, about 1 minute more. Cook remaining pan of zucchini in same manner. Cool to room temperature and serve sprinkled with pine nuts.

CUCUMBER TOMATO SALAD WITH ZUCCHINI AND BLACK OLIVES IN LEMON BALSAMIC VINAIGRETTE

Steps:

• In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.

BALSAMIC-GLAZED ZUCCHINI

Steps:

• In a large enamel-coated cast-iron or other heavy skillet, heat oil over medium-high heat. Add zucchini; cook and stir until tender, 5-7 minutes. Add garlic and salt; cook 1 minute longer. Remove from pan. , Add vinegar to same pan; bring to a boil. Cook until reduced by half. Add zucchini; toss to coat.

BALSAMIC ZUCCHINI SAUTE

Steps:

• In a large skillet, heat oil over medium-high heat; saute zucchini and onion until crisp-tender, 6-8 minutes. Stir in seasonings. Add vinegar; cook and stir 2 minutes. Top with cheese.

SAUTEED ZUCCHINI WITH BALSAMIC GLAZE

Steps:

• For the zucchini: Place the balsamic vinegar in a small saucepan and bring to a light boil over medium high heat. Reduce the vinegar to 1/4 cup and set aside. Meanwhile, trim each end of the zucchini and then cut into quarters lengthwise; cut the quarters into one inch chunks. Heat the olive oil over medium high heat in a large saute pan. Add the zucchini and fennel spice mixture and stir to coat. Let the zucchini cook undisturbed for about 4 minutes, until lightly browned on the bottom. Stir and cook for 4 minutes more until the zucchini is tender on the outside. Test with a sharp knife to ensure that the zuchini is still firm on the inside though. If the zuchini becomes mushy, you've taken it too far. Season with salt to taste then pour in the reduced balsamic vinegar to deglaze the pan. Stir to combine and cook until the vinegar is further reduced and thickened, about 3 minutes. Serve immediately or at room temperature. For the toasted spice rub of fennel, coriander, and pepper: Place all the spices into a heavy bottomed frying pan over medium heat. Swirl the pan occasionally watching the spices constantly so they do not burn. When the mixture smells strong and fragrant--within 3 to 5 minutes--the spices are fully toasted. Transfer to a plate or shallow bowl immediately and let cool to room temperature. Once cool, grind coarsely using a mortar and pestle or a coffee grinder reserved for grinding spices. Store in a container in a cool dry place and use up within six months.