Zucchini and Cherry Tomatoes With Red Pepper Dressing
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds zucchini or summer squash, sliced lengthwise ⅛-inch thick
- ½cup roughly chopped roasted red pepper (see note)
- 1garlic clove, minced
- ¼cup extra-virgin olive oil
- 1teaspoon Dijon mustard
- 2tablespoons red wine vinegar
- 1tablespoon lemon juice
- 1teaspoon Maras pepper flakes, Korean pepper flakes or sweet paprika
- Pinch of cayenne
- Salt and pepper
- 1pint cherry tomatoes, halved and lightly salted
- A few fresh oregano leaves and flowers, for garnish, or a few small basil leaves
- Parsley leaves, for garnish
- Olives, for garnish
Nutritional analysis per serving (6 servings)
123 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 3 grams protein; 558 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of well-salted water to a boil. Working in batches, blanch zucchini strips for 1 minute, then remove with a spider or slotted spoon and spread on a kitchen towel-lined baking sheet to cool.
- Step 2
Make the dressing: Put roasted red pepper, garlic, oil, mustard, vinegar, lemon juice, Maras pepper and cayenne in a blender and purée until smooth. Transfer to a small bowl and season with salt and pepper. Taste and adjust acidity with a few drops of lemon juice or vinegar.
- Step 3
Arrange zucchini and cherry tomatoes on a platter. Drizzle judiciously with dressing (reserve excess dressing for up to a week) and garnish with oregano, parsley and olives.
- You can use store-bought roasted red peppers here, but to roast a red bell pepper at home, halve it vertically and remove seeds and stem. Push down each half to flatten. Lay on a baking sheet skin side up and broil until skins are blackened completely, about 5 minutes. Rub off skin with paper towel (do not rinse).
Private Notes
Comments
I used some fresh oregano leaves, which I think complement the dressing. You may need to up the acid a little in the dressing. Otherwise it's delicious, and leftovers can be tossed into a salad very successfully. And leftover dressing is excellent on cold boiled potatoes with some celery and chopped green onion and sliced sweet red bell pepper for a delicious potato salad.
Re: roasting red peppers. I do exact same thing as above, but once peppers are completely blackened, I place them in a brown paper lunch bag and roll the top shut. Let peppers steam and cool down in the bag. The skins peels off like a breeze.
I used roasted red peppers from a jar, and the dressing was excellent. Blanching the zucchini strips resulted in a lovely tender-crisp texture. We added kalamata olives and chunks of mild feta.
Simple, and not earth-shattering, but tasty use of summer produce. I sautéed my zucchini because it wasn’t young & tender. Served with a chiffonade of basil and added some steamed potatoes to make a light lunch. I’m not even a fan of roasted red peppers but here they made a nice sauce better than the sum of its parts.
I had a very large zucchini and cut it into batons. By doing so I could blanch all at once instead of in batches. A slightly different look and still as visually appealing appealing.
I used sun-dried tomatoes instead of cherries and used canned ajvar instead of making the dressing. The ajvar was an excellent decision, because it made it so easy! Next time, I might roast the zucchini instead of blanching it. This also looked really pretty.
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