I bought a bottle of apple balsamic vinegar because it looked intriguing – and then I wondered what to do with it. After concerted experimentation I found it went surprisingly well on courgettes.

This is more a method than a recipe. It’s quick, easy and a bit different. For more about how Liberty Fields make this superb vinegar, follow this link.

This is what to do:


Method for spicing up courgettes with apple balsamic vinegar

  1. Put about two tablespoons apple balsamic per courgette in a small saucepan and reduce (if you are only using one courgette, you could simply add the vinegar on top of the courgettes to the griddle pan).
  2. Slice your courgettes thinly, the length of the vegetable. The easiest way of doing this is to use a potato peeler.
  3. Drizzle or brush with olive oil, or with hazelnut oil
  4. Fry in a ribbed griddle pan (or if you are keen on grilling – grill). Don’t add salt at this stage – look at Samin Nosrat’s informative vlog below to understand why.
  5. Drizzle over some apple balsamic vinegar (or thick traditional balsamic vinegar)
  6. Season – I used some glorious rose-coloured rhubarb Norður sea salt and the usual Indonesian long pepper