Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Friday, May 17, 2013

Grilled Zucchini with a Balsamic Glaze

You can never have enough condiments at your disposal and I’ve recently found myself going for the ready-made squeeze bottle of Balsamic Glaze more and more these days, it works equally well for chicken, broccoli, pork chops, carrots, and these grilled zucchini .  While the grill was heating I washed, dried, and cut my zucchini into quarter inch slices before tossing with salt, pepper, and a little extra virgin olive oil.  I grilled the zucchini for approximately five to seven minutes on each side so they were soft all the way through but not falling apart…that’s always a bit frustrating.  I immediately tossed them with some fresh mint then garnished with a decorative squeeze of Balsamic glaze.  The glaze is easy enough to make on your own as well by combining two cups of Balsamic Vinegar and a half a cup of brown sugar then reducing on the stove by half.

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