Food52: A New Way to Dinner by Amanda Hesser

Author:Amanda Hesser
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2016-10-18T04:00:00+00:00

Roasted Zucchini with Chile and Mint

This recipe was born of two different sources. The first is a dish I used to order frequently at one of my favorite restaurants, Lunetta, before it closed (sniff). The second is a method for roasting zucchini from one of Christopher Hirsheimer and Melissa Hamilton’s envy-inducing daily e-mails, Canal House Cooks Lunch. In order to coax maximum flavor into the zucchini (like eggplant, it’s basically a sponge), I drizzle on a mint and chile dressing before roasting, and then splash on some more once the zucchini is cooked.

Our Favorite Kind of Recipe This is one of those magical dishes that can be eaten at any temperature. And the iterations are endless. Here are some more recipes that can bend and flex the same way.

• Jonathan’s Roasted Asparagus

• Blistered Cherry Tomatoes

• Farro Salad with Roasted Mushrooms and Parmesan)

• Grilled Shrimp with Arugula and Garlic Scape Pesto

• Roasted Applesauce

• Spicy Roasted Cauliflower

• Braised Fennel

• Roasted Brussels Sprouts

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