Zucchini, Maui Onion and Carrot

9 Jun

zucchini a scapeceFresh, zesty and deeply flavored, this side dish is your perfect summer side dish to meat, chicken and fish pulled off the grill.

Zucchini, Maui Onion and Carrot a Scapece
Serves 4

1/3 cup olive oil
1 large Maui onion, peeled and cut into wedges
3 garlic cloves, thinly sliced
10 medium carrots (about 1 pound), peeled and cut into 1/2-inch rounds
5 large zucchini (about 2 pounds), cut into 1/2″ rounds
Salt and freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1/4 cup balsamic vinegar

Heat 1/3 cup oil in a heavy large frying pan over medium-high heat. Add the onion and garlic and cook until golden. Using a slotted spoon, remove the onions and garlic, then add the carrots, cooking until golden. Add the zucchini and cook, stirring occasionally, until browned. Sprinkle generously with salt and pepper, then add the onions and garlic back in, along with the basil and mint leaves over. Drizzle the vinegar over the vegetable mixture and toss gently to coat, cooking for an addtional 3-5 minutes to glaze the vegetables. Serve immediately or chill overnight in the refridgerator, serving at room tempurature. Serve with grilled bread, meat, fish or chicken.

Advertisements

One Response to “Zucchini, Maui Onion and Carrot”

  1. Jill Millstein June 9, 2013 at 4:09 pm #

    oh, I like this one! I needed a new twist for zucchini beyond grilling or sauteing with s&p and olive oile.

    thanks lady.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: