Minted Roast Zucchini Platter
By Lisa Starr, Meatland
Ingredients
4 large zucchini, halved and tops trimmed*
2 tablespoons olive oil
1 1/2 cups Greek yoghurt (notes for dairy-free)
2 teaspoons crushed garlic
1 teaspoon dried mint (see notes how to make this)
1 teaspoon crushed coriander seeds (notes)
2 tablespoons lemon juice
Maldon salt (preferable) and coarse black pepper
Fresh mint leaves to garnish
1/2 tablespoon olive oil to garnish
* Either pale green or dark green will do. If they are very large then I cut them lengthwise into 1/4 so you get 4 wedges from each.
Directions
1: Heat the oven on grill, toss zucchini with 2 tablespoons olive oil and season very well with salt and pepper.
2: Arrange cut side up on a paper-lined tray and grill for 15-20 minutes till golden-edged and soft.
3: Mix yoghurt with dried mint, garlic, lemon juice and seasoning and spoon most of yoghurt onto a flat platter.
4: Add the zucchini, spoon remaining yoghurt over, drizzle over 1/2 tablespoon of olive oil, fresh mint leaves and coriander seeds if using.
DRIED MINT HOW-TO: This is a fabulous trick. Place fresh mint leaves in a single layer on a plate and microwave for approximately 1 minute. Check after 50 seconds. It takes 1 minute 20 seconds in my microwave to dry but it can dry faster in stronger powered microwaves. Leaves should still be bright green but dry. Crumble with your fingers to make crumbled dried mint for cooking. You can also keep leaves whole and rehydrate them in mint tea. No more using fresh mint once and it rotting before you can use it again. Dried mint is wonderful here, sprinkled over lamb, added to citrus syrups and drizzled over fresh fruit, and many more options.
COOK'S NOTES: Look out for dairy-free yoghurt as an alternative or experiment with soya cream. Adding the lemon, olive oil and garlic will make it much like the yoghurt results. Delicious as a dairy dish but you do have parve options. Coriander seeds from spice shops are wonderful when lightly crushed - in a food processor or even with a rolling pin - and added to roast zucchini and also roast eggplant dishes. |
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Enjoy
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