Grilled Tomatoes and Basil Zucchini Noodles with Balsamic Glaze + Entertaining Giveaway
- 1 cup balsamic vinegar
- 3 beefsteak tomatoes cut into ½ inch slices
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 3 medium zucchinis Blade A
- 1 large chiffonade of basil
Place a medium saucepan over high heat and add in the vinegar. Once boiling, reduce to a simmer and cook until reduced halfway.
While balsamic is cooking, heat a grill or grill pan over medium-high heat. Brush the tomatoes and zucchini with the olive oil and season both generously with salt and pepper.
Once the grill is heated, add in the tomatoes. Let cook for 2 minutes, flip over and cook another 2 minutes or until heated through and grill marks appear. Set aside.
Add the zucchini to the grill or grill pan and periodically use a the back of a spatula (if using a grill pan) to compress the noodles down to cook quickly. Cook for just 3-5 minutes or until cooked through. When done cooking, the zucchini will sweat out moisture, so lightly pat dry and lay out in a [insert measurements here] serving dish. Season the zucchini with extra pepper and toss with the basil.
Top the zucchini with the tomatoes and drizzle the balsamic on top. Garnish with extra basil and serve.