Monday, April 15, 2013

Roasted Zucchini Feta Salad

Some occasions like spring birthday parties and wedding showers need a side dish with a little sex appeal.  It should be easy and bridge the seasons since the temperature can really roam at this time of year.

Roasted Zucchini Salas completes the assignment.  It can be served warm or cold, can be prepared in advance or served up straight out of the oven and it holds beautifully.  It looks and tastes pretty special too.

Roasted Zucchini Feta Salad
Serves 4, recipe can be doubled

4 medium sized zucchini
2 tablespoons olive oil
salt & pepper
4 heaping tablespoons crumbled feta cheese (low fat is fine)
1/4 cup fresh herbs, roughly chopped (dill, mint, parsley, thyme)

  1. Preheat oven to 450˚F.  
  2. Lightly oil a sheet pan.  Canola oil works well here.  
  3. Slice the zucchini on a extreme angle to get nice wide angled strips.  
  4. Lay zucchini slices on oiled and and turn to coat lightly with oil. Sprinkle salt and pepper on both sides. 
  5. Roast Zucchini at 450˚F for 15-20 minutes, turning once.  The zucchini will be crisp if you have sliced it in thin slices and  melting-tender if you have sliced it into thicker (1/2 inch strips).  Both are excellent.  
  6. Serve zucchini with crumbed feta cheese and chopped herbs like dill and mint.  Drizzle with a little oil or lemon juice- your choice.
Bonus: these roasted treats can be quickly turned into little hors d'ouevres served on thinly sliced baguettes.