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1 1/2 cups white balsamic vinegar

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1 3/4 cups water

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1 1/2 Tbsp. kosher salt

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1 Tbsp. honey

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2 firm, ripe, Fresh California Avocados, (quite firm, squeeze the avocado gently in the palm of your hand; you want only the slightest bit of "give")

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1 1/2 tsp. peppercorns

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1 1/2 tsp. dried crushed red pepper

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4 cloves garlic, peeled and thinly sliced

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1 medium zucchini

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3 (2-inch) sprigs rosemary

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1 pt. grape or cherry tomatoes, stemmed

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3 very thin slices fresh lemon, halved

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Extra virgin olive oil, optional

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.