Serves 4
25 min
Grilled Tomatoes and Basil Zucchini Noodles with Balsamic Glaze
Recipe GLPR5b2cc27904b09a
A vibrant, light dish featuring grilled beefsteak tomatoes with tender spiralized zucchini noodles, finished with fresh basil and a rich, reduced balsamic glaze. Perfect as a vegetable-forward side dish, appetizer, or light starter that celebrates seasonal produce with minimal ingredients.
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Ingredients
1 cup balsamic vinegar
3 medium zucchinis, spiralized into noodles
3 large beefsteak tomatoes, sliced into ½ inch rounds
2 tablespoons extra virgin olive oil
1 large bunch fresh basil, roughly chopped or chiffonade
Salt and freshly ground black pepper, to taste
Directions
Pour the balsamic vinegar into a medium saucepan and bring to a boil over high heat. Once boiling, immediately reduce the heat to medium-low and maintain a gentle simmer. Allow the vinegar to reduce undisturbed for approximately 10-12 minutes until it reaches about ½ cup in volume and develops a syrupy consistency. While the balsamic reduces, heat your grill or grill pan over medium-high heat until very hot.
Pat the tomato slices dry with paper towels. Lightly brush both sides of the tomato slices and the spiralized zucchini noodles with the extra virgin olive oil. Season all pieces generously with salt and freshly ground black pepper on both sides.
Once the grill is hot, carefully place the tomato slices directly on the grill grates or grill pan. Cook for 2 minutes without moving them, allowing grill marks to develop. Flip each tomato slice and cook for another 2 minutes until warmed through and the second side shows grill marks. Transfer the cooked tomatoes to a serving platter and set aside.
Add the spiralized zucchini noodles to the hot grill or grill pan in a single layer. If using a grill pan, use the back of a spatula to gently compress the noodles down periodically to promote even cooking and browning. Cook for 3-5 minutes, stirring gently, until the zucchini is just tender but still has slight crispness and any excess moisture has cooked off. Lightly pat the cooked zucchini noodles dry with a clean kitchen towel to remove any remaining moisture.
Transfer the zucchini noodles to the serving platter. Taste and season with additional salt and pepper as needed, then gently toss with the fresh basil. Arrange the grilled tomato slices on top of the zucchini noodles. Drizzle the warm balsamic glaze evenly over the entire dish.
Garnish with additional fresh basil leaves and serve immediately while warm.
