Posted on | September 24, 2010 | 3 Comments |
Zucchini is a vegetable that I donâ€™t have strong feelings about, neither a fan, nor a hater. But since I have been forcing myself to eat more vegetables lately, I have been experimenting with a lot with veggies I donâ€™t normally buy. This salad is the result of one such experiment and I really liked the flavors. The squash is oven roasted first before adding a quick dressing made out of fat-free-mayonnaise, garlic, dill and chilies. I know many people donâ€™t like mayo, in fact you can avoid the dressing altogether and just add more dill and garlic while roasting the squash and squeeze some lemon juice over before serving.
This is the last dish in the SBD friendly vegetable sides series this week. Hopefully the recipes I posted this week have given some ideas for a non-boring SBD phase 1 meal plan. I will be back with what I do best – a non-veg recipe – soon.
- 4 zucchini squashes (I used two green and two yellow)
- 3 cloves of garlic, sliced
- a few sprigs of dill
- 1 tsp vegetable oil
- Salt to taste
- Freshly ground pepper to taste
- For the Dressing
- 1 tsp fat free mayonnaise
- 1 clove garlic, minced
- a few springs of dill, chopped
- 1/4 tsp crushed red chilies
- Juice from 1 baby lemon
- Salt to taste
Pre-heat the oven to 450F.
Cut the zucchinis into thick round slices. Mix with the oil and season with salt and pepper.
Arrange the slices on a large baking tray without touching each other.
Bake in the pre-heated oven for 5 minutes.
Take it out and add the slices garlic and dill and mix well to combine. Arrange the slices again and put the tray back in the oven. Bake for 8 more minutes.
Remove from the oven and let it cool down to room temperature.
To make the dressing, mix all the ingredients together in a bowl and whisk well to combine.
Place the zucchini in a bowl, add the dressing and toss well to combine.
Serve at room temperature.
More like this
Zucchini is a vegetable that I donâ€™t have strong feelings about, neither a fan, nor a hater. Bu[...]
As promised, I am continuing the SBD friendly vegetarian sides series with a simple sautĂ©ed veg[...]