Grilled Tomatoes and Basil Zucchini Noodles
Ingredients:
- balsamic vinegar - 1 cup
- beefsteak tomatoes, cut into ½ inch slices - 3
- salt and pepper - to desired taste
- extra virgin olive oil - 2 T
- zucchini, ends trimmed, cut into thin spiral slices - 3 medium
- chiffonade of basil - 1 large
Instructions:
In a medium saucepan, over high heat, add in the vinegar. Once boiling, reduce to a simmer, cook until reduced halfway.
While balsamic is cooking, heat a grill over medium-high heat. Brush tomatoes and zucchini with olive oil and season both sides generously with salt and pepper. Once grill is heated, add tomatoes. Cook for 2 minutes, flip over, cook another 2 minutes or until heated through and grill marks appear; set aside. Add zucchini to the grill pan, periodically use the back of a spatula to compress zucchini down to cook quickly. Cook for 3 - 5 minutes or until cooked through. When done cooking, zucchini will sweat out moisture, so lightly pat dry and place on a serving plate. Season zucchini with extra pepper, toss with basil.
Top zucchini with tomatoes, drizzle balsamic over top. Garnish with extra basil and serve.
