May 21, 2010
ZUCCHINE, CIPOLLINE E PEPERONI ARROSTITI – ROASTED ZUCCHINI, SHALLOTS AND BELL PEPPERS
Recipe n. 16
Yesterday I went for a nice walk to the Farmers market. It’s such a pleasure walking around the market, especially this time of the year. The weather is perfect and the farmers have started to bring fresh and colorful fruit and vegetables to the market for the new season. I bought my first bunch of fresh organic basil, which I used later that day to make a delicious pesto sauce. I ‘m also going to use it for my next recipe. The smell was so strong it kept me happy all the way home. I also bought zucchini, shallots and bell peppers to roast and pour over a great dressing from ‘la cucina di mia madre’.
- 3 medium sized zucchini
- 3 bell peppers
- 10 shallots peeled
- 1 clove of garlic finely chopped
- ¼ cup fresh mint chopped
- Good quality extra virgin olive oil
- Balsamic vinegar
- Salt and pepper
Preheat the oven to 350 F. In a medium sized pot bring water to a boil and blanch the shallots for about 3 minutes. Place the bell peppers and the shallots on 2 different baking dishes. Season with salt and pepper and drizzle the onions with some olive oil. Roast the peppers and the onions for about 30 minutes. Remove from the oven and let the peppers cool down before peeling. Slice the zucchini lengthwise to half an inch thick or less. Preheat the grill (I use a cast iron roasting pan on my stove top) and place the zucchini and grill each side for about 4 minutes. Prepare the dressing in a large mixing bowl with olive oil, balsamic vinegar, garlic, mint, salt and pepper. Mix all the ingredients and dip the zucchini slices one at a time ensuring each piece absorbs the dressing well. Transfer the zucchini into a serving dish and pour the remaining dressing and garnish with mint on top.
Serve the vegetables with grilled rustic bread sprinkled with olive oil.