Zucchini Caviar with Balsamic Vinegar
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
12
Description
Recipe by Nikki Bell.
Ingredients
- Courgette - 5 pieces
- Tomatoes - 5 pieces
- Orange Bell Peppers - 2 pieces
- Onion - 1 head
- Garlic - 4 cloves
- Spiced Tomato Juice - 2 fl oz
- Balsamic Vinegar - 1 fl oz
- Ground Black Pepper - to taste
- Salt - to taste
- Olive Oil - to taste
Step by Step guide
Step 1
Blanch the tomatoes, score them, pour boiling water over them for a few minutes, peel off the skin, and remove the seeds if they are very large. Cut into cubes, pour with juice, and let it sit for a while — it will give a slight 'pickled' flavor.
Step 10
Let it cool and refrigerate for at least six hours, preferably overnight.
Step 2
Now for the peppers and zucchini. Remove the stems and seeds from the peppers, and cut them into small cubes (no larger than 1x1 cm).
Step 3
Peel the zucchini and cut them as well.
Step 4
Finely chop the onion and garlic, and sauté them in 15 ml of oil and 75 ml of water until soft.
Step 5
Add the peppers, stirring, and sauté for about five minutes.
Step 6
Now add the tomatoes. Wait until they release their juice well — this will take about ten minutes.
Step 7
Next, add the zucchini. Sauté with the lid off for about five minutes.
Step 8
Now cover everything and let it sit for about twenty-five minutes.
Step 9
Once in the middle, stir and also add salt, pepper, and vinegar.
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