Continuing the previous post and the vinaigrette recipe, today when miss the Summer time sun the most I present you appetizer/salad in a Southern style. I know that the taste of Winter tomatoes is far from perfection, so you can skip them and serve just the zucchini! I decided to use cherry tomatoes and I must tell you they taste almost like ‘real’ season ones.
Warm vegetables with a delicious garlic vinaigrette are simply delicious!
Ingredients
4 small zucchinis
7 oz (200 g) cherry tomatoes
3 tbsp oil
vinaigrette (3 tbsp oil, 1 tbsp vinegar, 1 garlic clove,½ teaspoon honey
salt, pepper)
salt, pepper
Method
Place the tomatoes on a baking tray, drizzle with 1 tbsp oil, season with salt and pepper. Roast for about 30 min at 360F/ 180 oC until soft and juicy.
Cut zucchinis long ways in thin slices. Drizzle with oil and fry on a grill type frying pan until dark stripes will show on each slice. Still warm zucchini transfer on a big plate, drizzle with the vinaigrette, add roasted tomatoes. Serve slightly warm.
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