Balsamic Zucchini

40 ml balsamic vinegar 3 tbsp
40 ml raisins 3 tbsp
15 ml fresh mint, minced 1 tbsp
5 ml dark brown sugar 1 tsp
1 garlic clove, halved 1
- salt & pepper to taste -
- vegetable oil for frying -
8 small zucchini, sliced 8
15 ml pine nuts, toasted 1 tbsp


In a large bowl; stir vinegar, raisins, mint, sugar, garlic, salt and pepper together. Set aside.

In a large skillet; heat a small amount of oil over medium-high heat until hot but not smoking. Add 2 cup (500 ml) zucchini slices to oil and fry, stirring occasionally, for 7 to 10 minutes or until golden brown. With slotted spoon, transfer zucchini to strainer to drain.

While still hot; add zucchini to vinegar mixture, stirring to coat. Repeat with remaining zucchini in batches. Add more oil to skillet if necessary.

Let mixture stand at room temperature for at least 1 hour before serving or chill, covered, for up to 3 days.

Serve at room temperature topped pine nuts.

Serves 4