Zucchini with basil dressing

From issue #2.
Photography by Photography by Bruce Nicholson.


Zucchini with Basil Dressing
1 kg zucchini, washed and sliced thickly on the diagonal
3 tablespoons olive oil
2 cloves garlic, crushed

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


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.