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Roasted Zucchini Vinaigrette with Basil and Mint

4 servings

Ingredients:

  • 4 firm, unblemished zucchini, preferably small (1-1 1/2 inches in diameter and 3 to 4 inches long), trimmed, or larger zucchini cut to size
  • 1/2 clove garlic
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh basil, plus 6 to 8 whole leaves, for garnish
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon mild red or white wine vinegar
  • 1 teaspoon balsamic vinegar

    Halve the zucchini lengthwise if they are small. If they are large, cut them into lengthwise quarters. Cut them as uniformly as possible to ensure even cooking.

    Preheat the oven to 450 degrees Fahrenheit. Select a large, shallow baking pan, preferably with a nonstick finish (a jellyroll pan is good). Rub the bottom of the pan with the cut side of the garlic; leave the garlic in the pan. Add 1 tablespoon of the oil to the pan; add the zucchini and turn to coat. Arrange the zucchini, cut sides down, in the pan.

    Bake for 10 minutes. Carefully rearrange the zucchini halfway through the cooking, cut sides still down, so they begin to brown evenly. After 10 minutes, some of the zucchini will be golden and almost tender; remove these to a side dish. Continue to bake the remaining zucchini for 5 minutes more.

    Arrange the zucchini, cut sides up, on the serving platter; sprinkle with the salt and pepper, chopped basil and mint. Whisk the remaining 2 tablespoons oil and the wine vinegar and balsamic vinegar; drizzle over the zucchini. Let stand at room temperature, basting occasionally with the dressing, until ready to serve. Taste before serving and add more vinegar, if needed. Garnish with whole basil leaves.



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