Roasted Zucchini with Scallion-Thyme Vinaigrette
Active Time: 15 minutes | Total Time: 15 minutes | Serves 4 | Vegan | Gluten Free
Ingredients
- For the zucchini:
- 1 1/2 pounds small zucchini
- 1 clove garlic, smashed
- 1 tablespoon extra virgin olive oil
- -
- For the vinaigrette:
- 2 scallions, thinly sliced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh lemon juice
- 2 teaspoons red wine vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons extra virgin olive oil
Instructions
Trim the ends of the zucchini. Cut in half lengthwise. Smash the garlic.
In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the garlic and cook, stirring for 30 seconds to flavor the oil; discard the garlic. Cooking in batches, add the zucchini in a single layer, cut-side down. Cook until the undersides are golden brown, about 3 minutes. Transfer to a platter.
To make the vinaigrette, slice the scallions
This recipe was printed from:
https://jessicaseinfeld.com//recipes/roasted-zucchini-with-scallion-thyme-vinaigrette
