Roasted Zucchini Vinaigrette With Basil And Mint
Preparation Time: 10 minutes
Cooking Time: 20 minutes
4 small zucchini, trimmed (or 2 larger zucchini, quartered)
1/2 clove garlic
3 Tbsp. olive oil
Sea salt and fresh ground pepper to taste
1 Tbsp. fresh basil, chopped
6 - 8 fresh basil leaves for garnish
1 Tbsp. fresh mint (1 tsp. dried)
1 Tbsp. red wine vinegar
1 tsp. balsamic vinegar
Halve zucchini if small, quarter if large. Cut evenly to insure even cooking.
Preheat oven to 450F. Select a large, shallow baking dish. Rub bottom of dish with cut side of garlic clove. Add 1 tablespoon of oil to the dish; add zucchini and turn to coat. Arrange zucchini cut side down in baking dish.
Bake for 10 minutes. Carefully rearrange zucchini halfway through cooking, cut side still down, to they begin to brown evenly. After 10 minutes, some of the zucchini will be golden and almost tender; remove to a dish. Continue baking the rest of the zucchini until golden.
Arrange zucchini, cut side up, on a serving platter. Sprinkle with sea salt and pepper, chopped basil and mint. Whisk the remaining 2 tablespoons of oil and wine and balsamic vinegar; drizzle over zucchini. Let stand at room temperature, basting occasionally with dressing, until ready to serve. Taste before serving and add more vinegar if needed. Serve garnished with fresh basil leaves. Serves 4.
Source: Simmons, Fresh and Fast.