Once you’re ready, bring out a big plate or platter and spread out the zucchini slices. This will take a bit of the bite away from the onion, while also simultaneously adding a bit of zing to it. Remove from the oven and let cool while you prepare the remaining ingredientsĬombine the red onion with the lemon juice in a bowl and let it sit until ready to use. Roast in the oven for about 30 minutes or until the zucchini has shrunk a little and has become golden in parts.
#Where the toast burn plus#
If not, it will all take longer to roast, plus the covered zucchini will end up steaming and not caramelizing. Make sure the zucchini coins are laid out in a single layer – if things are a little too tight, I suggest you spread everything out onto two pans. Make sure everything is nicely coated, then spread out onto a baking sheet-covered baking tray. Add the olive oil, garlic, and salt to a big bowl, give it a quick stir, then add in the zucchini. Half a bunch of mint, leaves picked and torn One small handful of dried cranberries, chopped One red onion or two shallots, finely diced Serves 2 as a main with bread, 4 as a sideĪbout 600g green or yellow zucchini, sliced into 1cm rounds Roasted Zucchini Salad with Mint, Feta, and Onion So, feel free to add in more feta and herbs, and maybe even a sprinkling of capers – it all works splendidly. This is not so much a recipe but rather more of a suggestion of what ingredients you can throw together. The garlic oil and the ensuing oven sesh condenses the zucchini’s flavours, adding a little caramelised sweetness that contrasts beautifully with the sour saltiness of the lemon juice and feta. I’ve made it six times in the past month and there’s no stopping me from making it until zucchini season is over.
If you like zucchini, are in possession of too much zucchini, don’t know what to cook tonight, or all of the above, go make this.
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