Zucchini caviar with caramelized onions in balsamic vinegar glaze
10 servings
40 minutes
Zucchini caviar with caramelized onions in balsamic glaze is a true gastronomic delight from Russian cuisine. Tender baked zucchini with juicy tomatoes infused with garlic and balsamic vinegar create a velvety texture with a subtle sweet-sour note. The caramelized onion adds depth to the flavor, giving the caviar a soft sweetness. This dish is perfect as a cold appetizer, pairs well with rye bread or toast, and can also serve as an original side for meat and fish dishes. Its lightness and freshness bring elegance to home gatherings, transforming ordinary vegetables into a culinary masterpiece.
1
Cut all the vegetables coarsely and randomly, and throw them onto a greased baking sheet.
- Zucchini: 600 g
- Onion: 1 head
- Tomatoes: 300 g
- Garlic: 1 head
2
We grease the garlic with oil, cut off the top, salt, pepper, and add it to the vegetables (I always cover the baking tray with well-greased parchment paper). We salt, pepper, and drizzle with about 100 grams of balsamic vinegar.
- Garlic: 1 head
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: to taste
- Balsamic vinegar: 100 ml
3
Place in a well-heated oven and bake until the onion caramelizes.
- Onion: 1 head
4
Remove, cool down, squeeze the garlic, and pulse in the food processor for 3 counts, i.e., coarsely. Chill in the refrigerator.
- Garlic: 1 head
