This Sunday it is Sharon's turn to offer up a side dish. She suggested Zucchini~ since they are so abundant in the summer. This is a twist; it is marinated, grilled and served with mint!
How is that for a perfect summer side dish?
Marinated Zucchini with Mint
2 zucchini (slice lengthwise)
2 tablespoons plus 2 more tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 minced garlic clove
1 tablespoon white-wine vinegar (I used balsamic instead)
2 tablespoons fresh mint leaves, torn.
In a small container, combine oil, vinegar, and garlic. Slice zucchini, then coat well with oil mixture. Season with coarse salt and ground pepper. In the oven at 400° or on a grill top, Roast until zucchini are tender and undersides are browned, 10 to 15 minutes.
Before serving, sprinkle zucchini with the leftover marinade. Let stand 1 hour (or refrigerate, up to overnight; bring to room temperature before serving).
To serve, sprinkle with torn mint leaves
These are great, with just a hint of mint. The perfect summer side with WhistleStop Pork Tenderloin or Lemon Caper Chicken.
How is that for a perfect summer side dish?
Marinated Zucchini with Mint
2 zucchini (slice lengthwise)
2 tablespoons plus 2 more tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 minced garlic clove
1 tablespoon white-wine vinegar (I used balsamic instead)
2 tablespoons fresh mint leaves, torn.
In a small container, combine oil, vinegar, and garlic. Slice zucchini, then coat well with oil mixture. Season with coarse salt and ground pepper. In the oven at 400° or on a grill top, Roast until zucchini are tender and undersides are browned, 10 to 15 minutes.
Before serving, sprinkle zucchini with the leftover marinade. Let stand 1 hour (or refrigerate, up to overnight; bring to room temperature before serving).To serve, sprinkle with torn mint leaves
These are great, with just a hint of mint. The perfect summer side with WhistleStop Pork Tenderloin or Lemon Caper Chicken.
Y'all enjoy your Sunday!
Sandi