I like to use the delicately sweet cipollini onions, when I can find them in the gourmet produce section of the supermarket. If unavailable, I use small Vidalia or other sweet onions. This dish can be served hot or at room temperature.
2 tablespoons olive oil
4 small zucchini, halved legthwise and cut into 1/2-inch slices
3 large garlic cloves, sliced
1 bay leaf
1/4 cup red wine vinegar
1/4 teaspoon hot red pepper flakes
1 teaspoon sugar
Heat the oil in a skillet over medium heat. Add the zucchini, season with salt to taste, and cook until crisp-tender, about 3 minutes. Transfer the zucchini to a bowl.
Add the onions, garlic, and bay leaf to the skillet. Cover and cook over medium heat for 15 minutes or until the onions are tender and lightly browned. Stir in the vinegar, hot red pepper flakes, and sugar. Increase the heat to medium-high and cook, stirring, until the sugar dissolves, about 2 minutes.
Pour the onion mixture over the zucchini and marinate at least 1 hour before serving. Taste and adjust seasonings. Remove the bay leaf and serve.
Ease of Preparation: Easy
Preparation Time: 10 min
marinate at least 1 hr before serving
Cook Time: 30 min
Servings: serves 8 to 10
Recipe By: Robin Robertson
From: Some Like It Hot
Used with permission of Plume