by merrill
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Photo by William Brinson
3 tablespoons red wine or sherry vinegar Ask a question about this ingredient
Pinch sugar Ask a question about this ingredient
Salt and freshly ground black pepper Ask a question about this ingredient
Large pinch red chili flakes Ask a question about this ingredient
1/2 cup loosely packed fresh mint leaves, chopped Ask a question about this ingredient
6 tablespoons olive oil Ask a question about this ingredient
6 medium zucchini and/or summer squash Ask a question about this ingredient
Heat the oven to 375 degrees. In a small bowl, whisk together the vinegar, sugar and salt and pepper to taste. Whisk in the chili flakes and mint, and then slowly drizzle in the olive oil, whisking constantly. Taste, add more salt and pepper if necessary, and set aside.
Ask a question about this stepTrim the ends off the zucchini and halve them lengthwise. Arrange the them cut-side-up in a large shallow baking dish and sprinkle lightly with salt. Drizzle about half of the vinaigrette evenly over the zucchini. Roast for about 40 minutes, or until just tender when you pierce them with a fork.
Ask a question about this stepHeat the broiler, and then put the squash about 5 inches beneath the flame for 3 to 5 minutes, watching it carefully and rotating if necessary to make sure it browns evenly. Let the squash cool for a few minutes, drizzle more of the vinaigrette over the top and serve family-style.
Ask a question about this stepI've been dying to know this for weeks . . . is the mint plant you use one that's in the shade most of the day? I'm so intrigued by the amount of mint you all use. My fresh mint is so intense, if I used even 1/2 of what you typically use in your recipes, it would be too much. I've heard that mint not in full sun or hot temperatures is less assertive. (Mine is usually in full sun.) Or perhaps your East Coast varieties are just not as bold. ;o)
What an easy and tasty summer side dish - or light lunch! Added some chopped roasted chilies to the marinade - really yummy!!
Made this last night, and in trying to get the best of both added some sliced almonds while roasting. Rave reviews and requests for the recipe - really really nice dish.
Was part of a Food 52 meal that included Jennifer P ribs. Overall great summer dinner.
Thanks!
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
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First, start with some really fresh (and in this case, really cool-looking) summer squash.
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Also key? Beautiful, fresh mint.
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The mint goes into a bowl with salt, pepper, chili flakes and a pinch of sugar to offset the tang of the vinegar.
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A little olive oil...
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It was almost a shame to cut into those beautiful zucchini.
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But I got over it.
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A perfect fit!
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Even without the vinaigrette, they looked like a work of art.
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Now it's a little more Jackson Pollock.
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Ready to eat!
We made this and it was delicious. I used garlic instead of chilli, so adapted this really so that my son could eat it and it was really good! Thanks!