I usually use this technique when making Mexican food - it adds a smokey flavor to tomatillo salsa and enchilada sauce.
This recipe, however, is more Italian in nature, using basil, thyme and balsamic vinegar to season the blackened zucchini and onions.
It's from Peter Berley's interesting book The Modern Vegetarian Kitchen. It's a little too heavy on the seitan and tempeh for me, but has some good ideas like this one.
(There's nothing wrong with seitan and tempeh, but they are usually used to imitate meat. I don't like meat so I'm not interested in trying to replicate it.)
I cut the zucchini in 1-inch rounds. It looked a little weird, but I was happy with the chunkiness of the finished product. You could cut the slices lengthwise instead if you prefer.
Charred Zucchini and Onion Salad
3/4 lb green or yellow zucchini
1 large red onion
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp chopped basil
1 small clove garlic, chopped fine
1/2 tsp fresh thyme leaves, chopped fine
pinch of red pepper flakes
salt to taste
Cut the zucchini in 1-inch slices and the onion into 1/2 inch rings. Heat a cast iron fry pan over high heat until very hot (water should sizzle when a few drops are tossed on it). Lower the heat to medium and place the zucchini and onion on it. Cook for 6-10 minutes per side, turning each piece when it is brown in spots and beginning to char. Don't let it get too black.
The vegetables need to be in a single layer, so do a few batches if you have too much for your pan.
When cooked on both sides, put the pieces in a large bowl.
In a small bowl, combine the oil, vinegar, basil, garlic, thyme and red pepper flakes. Whisk well. Pour over the hot vegetables and toss to coat. Cover the bowl and let marinate at least 10 minutes. Toss again and salt to taste before serving.
Serves 2-3
Mint is good in place of the basil. The salad lasts well in the fridge for a couple of days.
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