Editors' Picks

Roasted Zucchini with Chili-Mint Vinaigrette

August  9, 2011

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. 

Shop the Story

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


Order now

A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

Order now

See what other Food52 readers are saying.

  • The Culinary Chase
    The Culinary Chase
  • Bevi
  • mainlinebooker
  • dymnyno
  • la domestique
    la domestique
I'm a native New Yorker, Le Cordon Bleu graduate, former food writer/editor turned entrepreneur, mother of two, and unapologetic lover of cheese.


The C. August 10, 2011
This looks delicious and I love the addition of chili-mint. Cheers!
Bevi August 10, 2011
This looks fabulous. I love the Canal House Cookbook series and hope they get a place in the Piglet contest this year.
mainlinebooker August 10, 2011
if you didn't want to use oil, any recommendations?
Merrill S. August 10, 2011
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.
dymnyno August 9, 2011
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 S. August 10, 2011
Sounds like a winner!
la D. August 9, 2011
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 S. August 9, 2011
Thanks so much! The squash we've been getting this summer has been great.