Roasted zucchini with chili-mint vinaigrette
Roast
Roasting
Last summer, I fell in love with zucchini sautéed with mint and chili. This year, I'm still loving zucchini with mint and chili, but I decided to come at it from a slightly different angle. I decided to try roasting the squash, and to get the flavors of the mint and chili to really soak into the zucchini, I whisked together a simple vinaigrette with sherry vinegar, fresh chopped mint and chili flakes and drizzled this over the squash before roasting it. I drizzled some more over the cooked zucchini. This is a dish that can be made ahead and served cold or at room temperature, or eaten straight from the oven. Whichever you choose, make sure you start with excellent zucchini -- it'll make all the difference.
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