grilled zucchini antipasti (with something like a black olives pesto)

i’m in love with veggies. especially antipasto style grilled ones warm my stomach, uhm, and heart, too. these zucchini have been sliced (thinly), grilled (in the oven) and dressed in the best (late) summery ingredients (combined to something like a black olives pesto). i was surprised at how good this actually tasted, and would love to include it in every lunch or dinner for the next 4 weeks.

grilled zucchini antipasti (with something like a black olives pesto)

1 large, slightly chubby zucchino, sliced in fine rounds
3 sun-dried tomatoes (in olive oil), minced
1 handful black stoned olives, minced
1-2 garlic cloves (depending on size), minced
1/2 red peperoncino, minced
1 handful flat parsley, chopped
1 handful mint leaves, chopped
1 handful basil leaves, chopped
1 lemon, a bit of the zest and a bit of the juice
1 tbsp. acacia honey
1/4 cup olive oil
fleur de sel
freshly ground black pepper
1 cup cherry tomatoes, yellow, green and red, halved, for decoration

heat the oven to 220 degrees and turn on the grill function. cover the baking sheet with some parchment paper. brush a little olive oil on it. carefully place the zucchini rounds on the sheet, and brush the upper side of the zucchini with some olive oil, too. place in the oven for 10 minutes or until the zucchini are shrunken and a little browned around the edges. take out, sprinkle with good salt and pepper and leave to cool at room temperature.

in the meantime, make something like a pesto out of the other ingredients: the olives, the sun-dried tomatoes, clove, peperoncino, herbs, lemon juice and zest, honey and the rest of the olive oil. salt lightly (as the olives and the dried tomatoes add some more saltiness, already). sprinkle over the now cooled zucchini, and decorate with the halved tomatoes.

cover in cellophane foil if you don’t need it immediately, and leave at room temperature until needed. serve with really good bread, such as a focaccia or ciabatta, as a starter, together with some arugula salad or with other antipasti. a really quick, beautiful looking and not boring at all veggie dish, that also meat-lovers tend to enjoy. buon appetito!

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