Extended Life for: Grapes and Zucchini
This is yet another great recipe from Vegetarian Times. However, I did not make match-stick zucchini slices and our raisins were home-made. Having discovered an abundance of grapes late this summer, we placed them in the dehydrator and now have some of the worlds most rich and delicious grapes, they complimented this dish beautifully!
2 medium zucchini (or 1/3 of a GIANT zucchini)
2 Tbs. olive oil, divided
2 Tbs. pine nuts
2 garlic cloves, minced
2 Tbs. plus a little extra, balsamic vinegar
3-4 Tbs. raisins
1 tbs. capers - plus a little "juice"
Slice zucchini into bite size pieces. Have nuts, garlic, capers and raisins ready to add as the dish will now come together pretty quickly. Heat 1 Tbs. oil in a skillet or wok, add zucchini, season with salt, saute for about 2 minutes, until zucchini are tender. Remove zucchini. Heat another last Tbs. of oil, add pine nuts and garlic, saute about a minute. Add vinegar, raisins and capers, cook 30 seconds. Add zucchini and heat entire mixture through. Serve over rice or alone and enjoy!