Recipe of the Month – Roasted Zucchini

Cut into rounds for an appetizer

Roasted Zucchini

Fresh vegetables are making their debut all around the country. This simple and delicious recipe can be used with yellow squash too. Great cooked in the Chicago Brick Oven. Use it as a side for fish, meat or chicken. Or, you can cut the zucchini into thick strips, grill then marinade – remember non-stick spray or a vegetable grilling basket. If you don’t have a grill, you can use your oven’s broiler. Just keep an eye on them so they don’t burn and remember to broil both sides. People will want to know how you made this tasty dish!

Ingredients:

  • 2 1/2 pounds zucchini
  • 4 fluid ounces extra virgin olive oil
  • 1 tablespoon garlic, chopped
  • 2 teaspoons sea salt
  • 1/2 teaspoon crushed red pepper
  • 1 cup balsamic vinegar

Dressing:

Balsamic reduction
6-8 mint leaves (optional)

Steps

Preheat your Chicago Brick Oven oven as instructed in the User’s Manual. When cooking, oven should be about 400°F to 425°F.

In small sauce pan, bring 1 cup of balsamic vinegar to a boil and boil over high heat until reduced by half. Cool and set aside.

Wash and dry zucchini, trim ends, then slice into 3/8-inch thick rounds. Place zucchini in a large bowl and add oil, garlic, salt and crushed red pepper. Toss well. Arrange zucchini slices in a single layer on a large baking sheet and roast until the edges start to brown; about 20 minutes. Let cool on the baking sheet at room temperature. Place zucchini on a serving platter. Drizzle with the balsamic reduction and decorate with mint leaves.

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