Charred Zucchini with Pickled Strawberry Vinaigrette

Ingredients

For the pickled strawberry vinaigrette:

• 1 cup chopped strawberries

• 1 tablespoon brown sugar

• 1/4 cup water

• 1/4 cup TAO Vinoso Barbaresco Vinegar

• 2 tablespoons TAO Extra Virgin, Infused, or Pressato Olive Oil

• Juice of 1 lemon

• 1/2 teaspoon kosher salt

For the zucchini:

• 2 medium zucchini, sliced lengthwise into 1/4 inch thick pieces

• 1 tablespoon TAO Extra Virgin, Infused, or Pressato Olive Oil

• 1/4 cup sunflower seeds, toasted

• 1/4 cup grated Parmesan cheese

• 1/4 cup fresh basil leaves, chopped

Directions

1. In a small saucepan, combine the chopped strawberries, brown sugar, water, red wine vinegar, olive oil, lemon juice, and kosher salt. Bring the mixture to a boil, then reduce the heat and simmer for 5-7 minutes, or until the strawberries have softened.

2. Remove the strawberry mixture from the heat and let it cool for a few minutes.

3. Transfer the strawberry mixture to a blender and blend until smooth.

4. Preheat a grill or grill pan to high heat.

5. Brush the zucchini slices with olive oil and season them with salt.

6. Grill the zucchini slices for 2-3 minutes per side, or until they are lightly charred and tender.

7. Arrange the grilled zucchini slices on a serving platter.

8. Drizzle the pickled strawberry vinaigrette over the zucchini slices.

9. Sprinkle the toasted sunflower seeds and grated Parmesan cheese over the top of the zucchini slices.

10. Garnish the zucchini with chopped fresh basil.

11. Serve the charred zucchini with pickled strawberry vinaigrette immediately.