Zucchini marinated in Sweet Harb Vinegar

Can serve hot or cold.  May be kept in the refrigerator for up to several days.


Yield: 4 servings

Ingredients

• 1 zucchini, cut into 1/2 in.-round slices
• 2 tsp apple vinegar
• 2 tsp white vinegar
• 2 tbsp or 44 g honey
• 1/3 tsp salt
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• 1/4 tsp black pepper
• 1/2 tsp crushed red pepper
• 1/4 tsp garlic powder

Directions

1. Pan-sear zucchini both side until brown, or alternatively, bake zucchini in oven or toaster oven until the surface gets wrinkly.
2. In a gallon size zip lock bag, mix all the ingredient (except for zucchini).
3. Add zucchini while they are hot and toss with the solution. Set aside a few minutes before serving.