Marinated barbecued zucchini and tomatoes

Source: Coles Magazine - January / February 2016 - Page 40

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Serves 4 - Prep 10 min (plus 30 min marinating time) - Cook - 10 min

 3 1/2 tablespoon extra virgin olive oil, divided
 2 tablespoons red wine vinegar
 1 tablespoon fresh lemon juice
 2 garlic cloves, thinly sliced
 3 zucchini (600g total), cut diagonally into 1.5cm-thick slices
 1 punnet Perino grape tomatoes (200g)
 1/4 cup fresh basil leaves, torn
 1/4 cup fresh mint leaves, torn

  1. Prepare a barbecue for medium-high heat. In a small bowl, whisk 2 tablespoons of the oil with vinegar, lemon juice and garlic. Season with sea salt flakes and freshly ground black pepper. Set aside.
  2. In a large bowl, toss the zucchini with 1 tablespoon of the oil and sprinkle with salt. Barbecue, turning once, for 3 mins each side or until the zucchini is charred and tender. Transfer to a platter and spoon over the dressing. Set aside to marinate at room temperature for 30 mins.
  3. Reheat the barbecue. In a small bowl, toss the tomatoes with the remaining 1/2 tablespoon of oil and sprinkle with salt. Lightly brush a barbecue tray or metal wire rack with oil and place on the barbecue grates. Place tomatoes on the wire rack and barbecue for 2 mins or until the tomatoes soften and some begin to burst. Transfer the tomatoes to the platter with the zucchini. Scatter the basil and mint over and serve.

Vic Lic

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