Cooking From Every Angle

Roasted Zucchini with Chili-Mint Vinaigrette

By • August 9, 2011 • 10 Comments

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Roasted Zucchini with Chili-Mint Vinaigrette

- Merrill

Last summer, I fell in love with this preparation for zucchini, using mint and chili, after I ate something like it at one of my favorite local restaurants in Brooklyn. This year, I'm still loving zucchini with mint and chili, but I decided to come at it from a slightly different angle. Last week, inspired by the genius of Melissa Hamilton and Christopher Hirscheimer's recent roasted zucchini lunch, I decided to try roasting the squash. 

To get the flavors of the mint and chili to really soak into the zucchini, I whisked together a simple vinaigrette with sherry vinegar, fresh chopped mint and chili flakes and drizzled this over the squash before roasting it. I drizzled some more over the cooked zucchini and served it after it had cooled for a few minutes. This is a dish that can be made ahead and served cold or at room temperature, or eaten straight from the oven. Whichever you choose, make sure you start with excellent zucchini -- it'll make all the difference.

Roasted Zucchini with Chili-Mint Vinaigrette

Serves 6

  • 3 tablespoons red wine or sherry vinegar
  • Pinch sugar
  • Salt and freshly ground black pepper
  • Large pinch of red chili flakes
  • 1/2 cup loosely packed fresh mint leaves, chopped
  • 6 tablespoons olive oil
  • 6 medium zucchini and/or summer squash

See the full recipe (and save and print it) here.

Like this post? See Merrill's post from last week: Radish and Escarole Salad with Anchovy Vinaigrette

Photos by William Brinson


Comments (10)

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The_culinary_chase

over 2 years ago The Culinary Chase

This looks delicious and I love the addition of chili-mint. Cheers!

Jampro

over 2 years ago Bevi

This looks fabulous. I love the Canal House Cookbook series and hope they get a place in the Piglet contest this year.

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over 2 years ago mainlinebooker

if you didn't want to use oil, any recommendations?

Merrill

over 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Without some oil to balance it, the vinegar will be overwhelming -- and the zucchini will be dry. You could scale back the amount of the vinaigrette you use if you're concerned about calories.

3-bizcard

over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks Merrill for another great recipe, I love all these creative ways to prepare vegetables.

Merrill

over 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're welcome!

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over 2 years ago dymnyno

I do a version of this that also includes besides mint and chili, fresh oregano annd fresh basil and a scant amount of olive oil. It's one of my high rotation veggies. It's a weekly battle to keep up with my zucchini crop!

Merrill

over 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Sounds like a winner!

Jess-otoole

over 2 years ago la domestique

What a simple but beautiful recipe! This year I'm especially in love with squash and zucchini (probably because I have a garden for the first time and they are so easy to grow). Lovely!

Merrill

over 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks so much! The squash we've been getting this summer has been great.