Big's Roasted Zuchinni and Beets

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by bigmike&nan, Apr 14, 2009.

  1. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    Had the zuchinni served to me as a complimentary appetizer in a lovely Sicilian place in Sausalito. Since I take the owner cigars all the time he was more than happy to oblige me with his recipe. This is soooo simple and so good. Paired with roasted beets recipe that follows you can make a fantastic verdure platter to serve as a light lunch or first course when making a fancy dinner. Terrific stuff...

    Mis en place

    Garlic Oil
    5-6 cloves garlic peeled.
    1 cup EVO
    1 Tsp. Herbs de Provence
    1 Tsp. Fresh Cracked Black Pepper
    Preparation:
    Put all ingredients in a blender and pulse for 90 seconds. Pour into a jar and let stand 1 hour before using.


    5 zuchinni, washed and sliced thin LENGTHWISE

    Preparation:

    Preheat oven to 450

    Place sliced zuchinni in non reactive bowl, drizzle about 5 Tablespoons of Garlic Oil on vegetables. Toss and let marinate for 1 hour. Meanwhile prepare roasted beets (see recipe below).

    Place strips of zuchinni on heavy sheet pan and roast about 5 minutes. Flip over strips and roast another two to three minutes. Remove from oven and allow to cool a couple minutes. Then using a spatula pry zuchinni strips off sheet pan and plate.


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    Big's Roasted Beets

    Mis en place

    1 bunch red beets
    1 bunch golden beets
    salt and pepper
    1 Tbls. EVO (not the garlic EVO !!)

    juice of 1/2 lemon
    1 Tsp. Rice Wine Vinegar
    1 Tbls. EVO

    Preparation

    Wash beets well and with sharp knive trim any excess stems. Rub each beet in a little of the EVO and place on large piece of heavy aluminum foil. Once all beets are on foil wrap and seal foil tight. Place in medium cast iron skillet and roast 45 minutes to 1 hour, or until beets can be easily pierced with fork. Remove from oven and let stand about 5 minutes. Now peel beets by stabbing each beet with a fork to handle it and peel with sharp knife in other hand (beets are still QUITE warm). Slice each beet as you've peeled it. Repeat for remaining beets. Season peeled beets with salt and pepper, lemon juice, rice wine vinegar and toss. Next add EVO and toss to cover all beets. Set aside and serve thusly with roasted zuchinni strips, some pate and assorted olives and a hot rustic baguette. To die for folks !!


    BIG


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  2. cackle

    cackle Chillin' With My Peeps

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    Jul 8, 2008
    North Carolina
    Both recipes look wonderful. Beets are my all time favorite vegetable. I live in a small town and our restaurants want for good food and taste. Si I do a lot of cooking at home. Thanks for the recipes.
     

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