Marinated Zucchini with Mint
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Everyday Food, July/August 2009
- Yield Makes 4 servings
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Ingredients
- 3 zucchini, thinly sliced lengthwise
- 2 tablespoons plus 2 more tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 1 minced garlic clove
- 1 tablespoon white-wine vinegar
- 2 tablespoons fresh mint leaves, torn
Directions
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Preheat oven to 475 degrees. On two large rimmed baking sheets, toss zucchini with 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Roast until zucchini are tender and undersides are browned, 10 to 15 minutes.
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On a serving plate, sprinkle zucchini with minced garlic and drizzle with 2 tablespoons oil and white-wine vinegar. Let stand 1 hour (or refrigerate, up to overnight; bring to room temperature before serving). To serve, sprinkle with torn mint leaves.
The directions in the magazine are more complete. We found this dish to have a bitter taste when eaten at room temperature. Read my entire review at: http://themomchef.blogspot.com/2010/07/marinated-zucchini-with-mint-from...
The picture shows the zucchini sliced lengthwise.
The picture shows the zucchini sliced lengthwise.
the recipe doesn't seem to tell you to slice or otherwise cut the zucchini.