- 1 kilo pumpkin, cut into 1/2-inch pieces
- 1 large red onion (300g)
- ½ cup olive oil
- 2 teaspoons sugar
- ¼ cup red wine vinegar
- Salt & pepper
In batches, place sliced zucca on a dry grillpan over medium heat. Flip zucca as it starts to cook and leaves grill marks on one side. Season with salt. Remove from heat and place in a baking dish, covered with lid to keep warm. Continue to cook the rest of the zucca until grilled on both sides.
In a sauté pan, add red onion and olive oil with salt and black pepper. Add vinegar and sugar to the sautéed onions. Continue to cook down to caramelize.
Place grilled zucca in a baking dish then top with the red onions and all of the liquid from the pan. Cover with lid while hot and allow aromatics to combine for about 10 minutes. Uncover and carefully stir to mix the onions with the zucca. Serve warm.