Zucchini Caviar with Caramelized Onions in Balsamic Glaze
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
10
Description
An original recipe. Tomatoes can be added fresh instead of roasting. What happens in the oven? The balsamic vinegar evaporates and gives the vegetables sweetness. I also make eggplant caviar this way, but I roast peppers instead of tomatoes, and use fresh tomatoes. If the zucchinis are young, there is no need to peel them. Bon appetit!
Ingredients
- Courgette - 21.2 oz
- Onion - 1 head
- Tomatoes - 10.6 oz
- Garlic - 1 head
- Salt - to taste
- Ground Black Pepper - to taste
- Vegetable Oil - to taste
- Balsamic Vinegar - 3 fl oz
Step by Step guide
Step 1
Chop all the vegetables coarsely and randomly, then place them on a greased baking sheet.
Step 2
Coat the garlic with oil, cut off the top, season with salt and pepper, and add it to the vegetables (I always cover the baking sheet with well-greased parchment paper). Season with salt and pepper and drizzle with balsamic vinegar, about 100 ml.
Step 3
Place in a preheated oven and roast until the onions are caramelized.
Step 4
Remove, let cool, squeeze out the garlic, and pulse in a food processor for 3 counts — that is, coarsely. Chill in the refrigerator.
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