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
- 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
Like this post? See Merrill's post from last week: Radish and Escarole Salad with Anchovy Vinaigrette
Photos by William Brinson
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