Tuesday, April 7, 2009

Roasted zucchini

Zucchini is a pretty bland and tender vegetable, generally lacking in texture and flavor. I made this last night on the fly and couldn't believe the depth of flavor and texture.

In the bottom of a heavy stoneware baking dish drizzle olive oil. Place long slices of zucchini that are 1/4 inch thick to cover the bottom. Sprinkle with a ton of garlic (I used 1/2 cup!). I buy huge bottles of garlic that is peeled and chopped to speed up prep time. Spread 1/2 cubed green pepper and 1/2 cubed tomato. Drizzle with more olive oil, kosher salt and fresh cracked pepper. Bake at 350 for a while until the edges are lightly brown and the peppers and tomato pieces are cooked (about 30 to 45 minutes). Vic thought the garlic was couscous at first because there was so much of it. It became very sweet and mellow and infused their richness into the zucchini. It disappeared in a flash!

1 comment:

Anonymous said...

Your dish sounds so good! I'm making it tonight and will let you know how it comes out. I added a little diced onion, italian herb seasoning, tamari and grated parmesan, bread crumbs and shredded cheddar and monerey jack cheese on top. I'll serve it with fettucini alfredo and tempura shrimp- Yum! and a sweet, white riesling wine. Namaste~ Lani