Zucchini with Balsamic Vinegar & Pine Nuts

I could spend this entire post raving about how much I love balsamic vinegar. It instantly transforms any dish and always enhances the flavor of vegetables. Pine nuts are also delicious, but are a rare component of my cooking because of the price. Tonight I decided to indulge in both.

This recipe is clearly best in the summer, when both zucchini and basil are in season and at their peak. You can also substitute fresh lemon juice for balsamic vinegar and add golden raisins to sweeten this up a bit. Yum!

2 Tbs olive oil
3 medium zucchini, sliced
salt and pepper to taste
basil for garnish
2 Tbs balsamic vinegar

Sauté zucchini slices with olive oil for five minutes over medium heat until light brown. Add pine nuts for about a minute. Remove from heat. Garnish with basil and balsamic vinegar.

Gluten-free, soy-free