Today’s recipe comes courtesy of Rivki at Kosher Cooking for Ordinary People (and Healthy Eating for Ordinary People.) I can’t say enough good things about Rivki’s recipes. And her lovely photos. Makes me want to invite myself over for diner (and never leave!).
There are some foods that taste great no matter what you do (or don’t do) with them. Cherries. Basil. Peaches. Tomatoes.
Notice that zucchini isn’t in that list? That’s because in my mind, it’s an ultra-un-glamorous food. It’s inexpensive, kind of bland, and just not terribly exciting. Try as I might, I have a hard time making it taste great. I serve it frequently in the summer, but it’s always kind of ‘ho hum.’ Nothing to write home about.
This week, I got two absolutely monstrous zucchinis in my CSA box and I knew I needed to find a good use for them. After making FOUR loaves of zucchini bread and using up only ONE of the zucchinis (I told you they were monstrous!), I decided to roast up the rest.
Wow. That was one a great tasting zucchini.
Roasted Zucchini and Eggplant Salad
1 large or 2 medium zucchinis
1 medium eggplant
1 beefsteak tomato
6-8 cloves of garlic
3 tablespoons olive oil
Some chopped fresh oregano, if you have any
Salt to taste
½ bunch of cilantro (substitute parsley if you don’t care for cilantro)
Juice of half a lime or lemon
Heat the oven to 425*.
Peel the zucchini and eggplant. Chop them coarsely and evenly.
Chop up the tomato and onion and then peel and halve the garlic cloves.
In a large bowl (or plastic bag if you’re lazy), toss the vegetables with the oil, oregano and salt.
Spread the veggies on a nice large baking sheet. You want them in a single layer; don’t crowd them or they will steam instead of roasting.
Roast for about an hour, stirring from time to time. The vegetables are ready when they look soft and are beginning to caramelize. Stir in the cilantro and lime juice and let it sit for at least ½ hour. You can serve this dish warm, at room temperature, or even cold. Put some plain Greek yogurt next to it and call it a meal! Don’t tell anyone, but I hid the leftovers in the back of the fridge and ate them all week long.
Do you have a favorite veggie recipe? Or dip recipe? Or dip recipe made with veggies? Or something really inventive that you do with all your summer zucchini?
Please share your delicious recipes & zucchini suggestions in the comments section.