By Amarillo Grape and Olive
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Grilled steak salad with balsamic vinaigrette is perfect for any occasion. By adding Amarillo Grape and Olive products you are able to enhance the flavor to a whole new level.
- 4 zucchini
- 8 teaspoons extra virgin olive oil
- 2 tablespoons chopped fresh mint, plus whole leaves, to garnish
- salt and black pepper
Cut the zucchini into thin slices. Heat 4 teaspoons of the oil in a wide heavy saucepan.
Fry the zucchini in batches, for 4-6 minutes, until tender and brown around the edges. Transfer the zucchini to a bowl. Season well.
Heat the remaining oil, add the min and vinegar and let bubble for a few second. Stir into the zucchini. Marinate for 1 hour, then serve with mint leaves.
Yield: 4 servings