Balsamic Zucchini

Balsamic Zucchini

Metric Ingredient Imperial 40 ml balsamic vinegar 3 tbsp 40 ml raisins 3 tbsp 15 ml fresh mint, minced 1 tbsp 5 ml dark brown sugar 1 tsp 1 garlic clove, halved 1 - salt & pepper to taste - - vegetable oil for frying - 8 small zucchini, sliced 8 15 ml pine nuts, toasted 1 tbsp

In a large bowl; stir vinegar, raisins, mint, sugar, garlic, salt and pepper together.  Set aside. In a large skillet; heat a small amount of oil over medium-high heat until hot but not smoking.  Add 2 cup (500 ml) zucchini slices to oil and fry, stirring occasionally, for 7 to 10 minutes or until golden brown.  With slotted spoon, transfer zucchini to strainer to drain.  While still hot; add zucchini to vinegar mixture, stirring to coat.  Repeat with remaining zucchini in batches.  Add more oil to skillet if necessary. Let mixture stand at room temperature for at least 1 hour before serving or chill, covered, for up to 3 days.  Serve at room temperature topped pine nuts. Serves 4

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