Roast Zucchini with Chipotle Mint Vinaigrette

Roast Zucchini 008bThere is website called FOOD52 which I love – it is packed with fresh recipes from all over. FOOD52 was set up to bring cooks
together to exchange recipes and ideas. Today it is massive website packed with recipes and information and there is even a gorgeous online store.

Part of their Cooking Manifesto says “…We love spending time in the kitchen, and we believe that memorable cooking doesn’t have to be complicated or precious… Over the past decade, research has shown that children from families who eat together do better in school, that eating “whole” foods is healthier, that eating sustainably will save the environment. But no one has pointed out that the only way to achieve this in a comprehensive, lasting way is for people to cook.

Because:

  • If you cook, your family will eat dinner together.
  • If you cook, you will naturally have a more sustainable household.
  • If you cook, you’ll set a lifelong example for your children.
  • If you cook, you’ll understand what goes into food and will eat more healthily.
  • If you cook, you’ll make your home an important place in your life.
  • If you cook, you’ll make others happy.”

I feel so connected with these principals and ideas that it is no
wonder that I love this site – I visit it often and get lots of inspiration from the articles and recipes featured on it but seldom cook a recipe as it appears there. This recipe however is cook pretty much as it
appears on the FOOD52 website with just some minor local
adaptions by me.

Roast Zucchini with Chipotle Mint Vinaigrette

Serves 6

¼ cup sherry vinegar
½ tsp sugar
large pinch Orcona Chipotle Flake
½ cup loosely packed fresh mint leaves, shredded
salt and freshly ground black pepper
½ cup olive oil
6 medium zucchini

1              Preheat oven to 180°C.
2              Place vinegar, sugar, chipotle flake and mint in a small bowl and whisk to combine. Continuing to whisk, slowly drizzle in olive oil to make a vinaigrette. Season to taste with salt and pepper.
3              Trim zucchini and cut in half lengthways. Arrange cut side up in a baking dish and drizzle with about half the vinaigrette.
4              Bake for 30-40 minutes or until zucchini are tender.
5              Preheat oven grill to high, when zucchini are baked place
under grill and grill for 3-5 minutes or until browned – take care not to burn. Drizzle with remaining vinaigrette. Serve hot, warm or at room temperature.

Happy cooking and eating,

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

 

Other zucchini recipes you might like to try:

Zucchini Spread

Zucchini Spread

 

Zucchini Chilli Mash with Feta

Zucchini Chilli Mash with Feta

 

2 thoughts on “Roast Zucchini with Chipotle Mint Vinaigrette”

  1. I love simple foods because when you have great produce, you don’t have to do too much about it.id imagine that when kids try different things they get used to a variety of tastes which is a good thing.

Comments are closed.