As I mentioned yesterday, Sundays are our official grilling day… it is a must. As I marinated and assembled the delicious basil and garlic burgers, I started to think of the accompaniments. I wanted to keep the whole fare relatively healthy. I initially decided to eliminate potatoes out of the meal but then… after thinking about it, I decided to make some. I need to have some potatoes with my burgers. For a veggie, I decided to take out the baby zucchinis I had bought from Trader Joes. They were bright green and tender and best of all, they were tiny… I simply tossed them in some olive oil, garlic and balsamic vinegar. They sat around for a couple of hours until they looked really happy and ready to be grilled. It took less than five minutes to cook them.. since they were so tender, they only needed to be browned on both sides on a hot grill. They were delicious and beautiful with the burgers…
- 1 pound baby zucchini, slice length wise in half
- 1 tablespoon extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, minced
Place the zucchini, olive oil, vinegar, garlic, salt and pepper into a medium bowl. Mix well and keep aside for 2 to 3 hours. Place onto a grill pan and cook for 5 to 10 minutes or till the zucchini pieces are soft and golden brown. Serve warm.