A Mediterranean Twist to your BBQ

May 22, 2019
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Photo by mad&delicacy
  • Prep time 5 minutes
  • Cook time 30 minutes
  • Serves 4
Author Notes

BBQ season is finally here… or at least it should be! Despite the quirky weather, we are ready for the summer BBQ parties in all-Italian style. Let’s start by preparing grilled zucchini and peppers, and baked crushed potatoes to be served beside a tasty piece of meat.

If this summer you happen to be in Apulia (South Italy) and you would like to try a local meat BBQ accompanied by crushed baked potatoes, don’t miss a stop in a macelleria ( butcher’s shop ) – restaurant in one of the charming towns of the Itria Valley like Cisternino or Locorotondo. The original recipe of this potato dish requires being cooked under the hot ashes of the fireplace, wrapped in aluminium sheet. We are showing you an easier version to make at home without losing the distinctive taste of this side dish. —mad&delicacy

What You'll Need
  • 4 potatoes medium size with peel
  • 3 red peppers
  • 3 zucchini
  • salt, freshly ground pepper, to taste
  • extra vergine olive oil
  • garlic
  • fresh herbs (basil, rosemary, mint etc.)
  1. Turn on the oven at 200 °C. Wash the potatoes under running water. Wrap each in a piece of aluminium paper and place them on the oven rack. Let bake until they soften, around 30 min. You can poke the potatoes with a fork to test if they are tender enough. When the potatoes are cooked, remove them from the aluminium paper and place in a large plate. With a fork crush them.Then add salt, pepper and extra vergine olive oil. Even though the potatoes will absorb the oil, don’t be stingy in using it. The more and the tastier! When it comes to the zucchini and peppers you can either grill or bake them. Rinse peppers and place them in the oven rack. After 15 minutes flip them and continue to bake for another 15 minutes, until the top side is browned up and puffed up (around 30 minutes). Then remove the peel, seeds and stems. Once the peppers are peeled, cut them lengthwise into narrow strips. Marinate the strips with salt and garlic, good extra virgin olive oil and finely chopped fresh herbs. Set aside to marinate for at least 30 minutes, or up to 2 hours. Cut the zucchini lengthwise (about 5 mm thick), using a swivel vegetable peeler.or a sharp knife. Place them on a lightly oiled baking tray and drizzle the zucchini with olive oil (by using a small cooking brush), salt and pepper. Roast them until the edges begin to brown. Remove from the oven and let it cool. Then place them in a plate and season with oil and the finely chopped herbs.

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