Ingredients

• 1 small zucchini
• 2 teaspoons oil, e.g. from sun-dried tomatoes or extra virgin
• a pinch of dried thyme
• 90 g sun-dried tomatoes in oil
• 1 shallot
• 1 teaspoon red wine vinegar
• 1 tablespoon balsamic vinegar
• freshly ground pepper
• 2-3 drops of Tabasco sauce (optional)
• 2 tablespoons chopped chives

Preparation

1. Cut zucchini into slices and place on a preheated grill pan. Grill for about 5-7 minutes until the bottom is covered with dark stripes. Turn over and repeat grilling. Finally, drizzle with oil and sprinkle with a pinch of dried thyme. Remove from pan onto a plate.
2. Put tomatoes and shallot cut into a few pieces into a food processor. Chop into small pieces, then add zucchini and repeat mixing.
3. Add red wine vinegar and balsamic vinegar, pepper, salt, Tabasco and chives. Mix briefly once more.