Sunday, September 14, 2008

Warm Zucchini & Parsley Salad

I made this today to use up some zucchini and parsley that needed to be cooked. I think that this tastes great. Fresh diced tomato would be nice in it too.

Serves 4

2 tbl extra virgin olive oil
3 Zucchini, in large dice
2 garlic cloves, finely diced
1/4 large red onion, chopped
big handful of parsley, chopped coarsely
1-2 tbl Balsamic vinegar

Quarter your zucchini lengthwise, and then slice into large dice.
Heat olive oil in non stick frying pan. Add zucchini and brown, turn & brown on the other side.
Season with salt; reduce heat and add garlic. Stir until garlic just begins to color. Turn off heat. Add red onion and parsley. Stir. Add balsamic vinegar. Taste and add more salt or vinegar.
Serve warm or at room temperature.

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