Marinated Zucchini with Caramelized Onions, Tomatoes and Herbs
In this recipe from award-winning chef Bobby Flay, tender moons of zucchini, tangled with golden onions and garlic, are cooked until just barely warmed through, and then bathed in an herbed vinegar marinade along with sweet grape tomatoes. “This summer combination is a perfect example of a healthy, quick, fresh side dish, and the fact that it is best served at room temperature doesn’t hurt, either,” says Flay, who likes to serve this side with sautéed or grilled fish.
Ingredients
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 1 large red onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 firm medium zucchini, halved lengthwise and sliced crosswise into thin half-moons
- Kosher salt and freshly ground pepper
- 1 pint grape tomatoes, halved
- 1/4 cup (2 fl. oz./60 ml) red wine vinegar
- 2 Tbs. finely chopped fresh flat-leaf parsley
- 2 Tbs. finely chopped fresh mint
Directions
In a large sauté pan over medium heat, warm 2 Tbs. of the olive oil until it begins to shimmer. Add the onion and cook, stirring occasionally, until very soft and lightly golden brown, about 15 minutes.
Add the garlic and cook for 1 minute. Add the zucchini, season with salt and pepper, and toss to combine. Cook, stirring often, until the zucchini is just heated through and tender, about 5 minutes.
Transfer the mixture to a bowl, add the tomatoes, vinegar, parsley and mint, and season with salt and pepper. Let sit at room temperature for at least 30 minutes and up to 2 hours before serving. Serves 4.
Recipe courtesy of Bobby Flay