Zucchini with basil dressing
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!