The Winner of the Giveaway is: Anash. Congratulations!
Please contact me with your coordinates so I can ship this to you. Your skin will thank you!
I would like to thank everyone who participated.
The weather is finally warming up. The barbeque is out and my husband has started grilling. During the summer months, most of our meals are grilled. We try to eat outdoors as much as we can and pick up most of our vegetables from the farmer nearby or should I say, the agriculturist. All I know, it’s fresh!
5 baby Zucchini
20 cocktail Bocconcini, drained
¼ cup Olive oil
3 tbsp Balsamic vinegar
Balsamic vinegar, reduced
Pinch Garlic powder
Pinch Onion powder
To make reduced balsamic vinegar, add ½ cup of balsamic vinegar into a sauce pan and slowly boil until you are left with half. I use a skewer to measure. It works!
Slice zucchini very thin lengthwise. Grill them.
In a small bowl whisk olive oil, balsamic vinegar and spices together. Taste. Yum! Pour over your grilled zucchini.
Drip some reduced balsamic vinegar on your serving platter to make a pretty design.
Wrap your bocconcino with the zucchini slices. Place on your platter and drizzle some of the reduced balsamic vinegar. Serve chilled.
Note: With the extra reduced balsamic vinegar, pour about 1 tbsp in a dish with 3 tbsp extra virgin olive oil and serve with a sliced baguette. What a treat!