Sunday, 30 January 2011

Barbecued zucchini with feta & lemon recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Barbecued zucchini with feta & lemon recipe. Enjoy quick and easy cooking recipes and learn how to make Barbecued zucchini with feta & lemon.

Bread crisps, creamy feta, pint-sized pine nuts and refreshing mint blend beautifully with soft skinny strips of green and gold zucchini.

Preparation Time 10 minutes
Cooking Time 15 minutes

Ingredients (serves 6)

2 tbs pine nuts
1 piece Lebanese bread, split
80ml (1/3 cup) olive oil
Pinch of sea salt flakes
1 lemon
3 green zucchini, cut lengthways into 4mm-thick slices
3 yellow zucchini, cut lengthways into 4mm-thick slices
1/3 cup fresh mint leaves
75g feta, crumbled


1. Preheat oven to 200°C. Place the pine nuts on a baking tray. Bake for 5 minutes or until light golden. Transfer to a small bowl.

2. Place Lebanese bread on the tray. Brush with 2 teaspoons of oil. Sprinkle with sea salt and pepper. Bake for 3-4 minutes each side or until golden. Set aside to cool. Break into large pieces.

3. Meanwhile, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the lemon. Whisk together the lemon zest, 1 tablespoon of lemon juice and 2 tablespoons of oil in a small jug. Season with salt and pepper.

4. Preheat a barbecue grill on high. Place the combined zucchini and remaining oil in a large bowl and combine. Cook the zucchini for 2 minutes each side or until golden and tender.

5. Combine the zucchini, mint and three-quarters of the dressing in a bowl. Arrange half the zucchini mixture and half the bread on a serving platter. Top with remaining zucchini, bread, pine nuts and feta. Drizzle over the remaining dressing. Serve.


Time plan tip: Prepare this recipe to the end of step 2 up to 1 day ahead. Store the pine nuts and bread in separate airtight containers at room temperature. Continue to the end of step 3 up to 4 hours ahead. Cover the dressing and store at room temperature. Continue from step 4, 10 minutes before serving.

Good Taste - January 2008, Page 72
Recipe by Cynthia Black
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