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Caramelized Zucchini With Mint

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2 tablespoons of Olive oil
1 pound of zucchini; rinsed and cut into 1/3-inch-thick slices
3 tablespoons of finely chopped fresh mint leaves
1-2 tablespoons of balsamic vinegar, to taste

In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it sauté the zucchini slices in batches with salt and pepper to taste for 2 minutes on each side, or until they are deep golden and tender, and stir in the mint and the vinegar to taste.

 

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