Zucchini with basil dressing
Photography Photography by Bruce Nicholson.
INGREDIENTS
Zucchini with Basil Dressing
1 kg zucchini, washed and sliced thickly on the diagonal
3 tablespoons olive oil
2 cloves garlic, crushed
Dressing
1 cup well packed basil leaves
2 cloves garlic, crushed
2 teaspoons Dijon mustard
1 tablespoon white wine vinegar or lemon juice
1⁄2 cup olive oil
METHOD
Toss the zucchini in the olive oil, garlic, salt and pepper and transfer to a shallow baking tray. Roast in the oven for 10-15 minutes or until tender. Place all the dressing ingredients into a food processor and purée. Taste for seasoning and toss with the roasted zucchini.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.