Roast Zucchini with Salsa Verde
Serves 4 to 6.
1½ pounds small firm zucchini, trimmed but kept whole
1 tbsp olive oil
2 garlic cloves, minced
1 tbsp Dijon mustard
large handful of flat-leaved parsley
small handful of fresh mint
juice of ½ lemon
2-3 tbsp olive oil
YIELD: Serves4 - 6 as a salad or side dish
COURSE: Vegetables and Sides
- Preheat the oven to 375 F.
- Cover a baking sheet with tin foil, oil it lightly, and arrange the zucchini on it. Brush the tops of the zucchini with a little oil and roast for 50 minutes.
- Take the zucchini out of the oven and, when cool, slice them across into 2½ inch long slices. Then quarter each piece lengthwise to produce thin batons. Strain, and place the pieces in a large bowl.
While the zucchini is cooling make the salsa verde. Place
all the ingredients (except for the olive oil and a sprig of mint) in the small
bowl of the food processor with salt to taste, and work into a smooth paste.
With the machine still running, slowly add the olive oil and blend until
well emulsified to a thick pesto-like sauce.
To serve, add the sauce to the zucchini and toss to coat. Garnish with the remaining mint.