Grilled Zucchini with Sage and White Balsamic Vinegar
8 servings
30 minutes
Grilled zucchini with sage and white balsamic vinegar embodies the simplicity and elegance of Italian cuisine. This recipe has roots in traditional Tuscan gastronomy, where fresh vegetables and aromatic herbs create harmonious flavor combinations. Tender slices of zucchini infused with sage oil develop a delicious caramelized crust on the grill, while white balsamic vinegar adds a subtle tang and refined depth of flavor. The dish can be served as a side to meat or fish or enjoyed as a standalone appetizer. It pairs perfectly with light white wines and fresh summer salads. The simplicity of preparation makes it an excellent choice for cozy family dinners and elegant summer parties.
1
Preheat the grill.
2
In a small bowl, mix sage with 4 tablespoons of olive oil. Add salt and pepper.
- Sage: 10 g
- Olive oil: 6 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Slice the zucchini into thin strips lengthwise and brush both sides with sage oil. Fry for about 3-4 minutes on each side until golden brown. Transfer to a plate.
- Courgette: 1 kg
- Olive oil: 6 tablespoons
4
In a small bowl, mix vinegar and the remaining olive oil. Drizzle over the zucchini, season with salt and pepper. Serve warm or chill.
- White balsamic vinegar: 4 tablespoons
- Olive oil: 6 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
