Roasted Zucchini With Chili-Mint Vinaigrette

Name: Roasted Zucchini With Chili-Mint Vinaigrette
Ingredients: 3 tablespoons red wine or sherry vinegar; Pinch sugar; Salt and freshly ground black pepper; Large pinch red chili flakes; 1/2 cup loosely packed fresh mint leaves, chopped; 6 tablespoons olive oil; 6 medium zucchini and/or summer squash

7 ingredients

3 steps

Ingredients

3 tablespoons red wine or sherry vinegar
Pinch sugar
Salt and freshly ground black pepper
Large pinch red chili flakes
1/2 cup loosely packed fresh mint leaves, chopped
6 tablespoons olive oil
6 medium zucchini and/or summer squash

Directions

1

Heat the oven to 375 degrees. In a small bowl, whisk together the vinegar, sugar and salt and pepper to taste. Whisk in the chili flakes and mint, and then slowly drizzle in the olive oil, whisking constantly. Taste, add more salt and pepper if necessary, and set aside.
2

Trim the ends off the zucchini and halve them lengthwise. Arrange the them cut-side-up in a large shallow baking dish and sprinkle lightly with salt. Drizzle about half of the vinaigrette evenly over the zucchini. Roast for about 40 minutes, or until just tender when you pierce them with a fork.
3

Heat the broiler, and then put the squash about 5 inches beneath the flame for 3 to 5 minutes, watching it carefully and rotating if necessary to make sure it browns evenly. Let the squash cool for a few minutes, drizzle more of the vinaigrette over the top and serve family-style.