Spicy Roasted Zucchini
Roasted vegetables are all the rage right
now. These are a little more interesting than the plain roasted
variety. They can be served with almost anything that has flavor enough
to stand up to the spices. I especially like to offer it with barbecued
beef or pork ribs.
Makes 6 servings
4 medium size zucchini, trimmed and cut
into 2 inch sticks
2 tablespoons olive oil
1 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon all purpose flour
½ teaspoon salt
Blue Cheese Dressing (see below) or ranch dressing
Preheat the oven to 400 F.
Toss the zucchini in a medium size bowl with the olive oil. Arrange the
zucchini in one layer on a shallow baking sheet. In a small bowl,
combine the chili powder, cumin, flour and slat. Sprinkle the zucchini
with a little of this mixture, tossing to coat well.
Roast, turning once or twice, for about 25 minutes. Sprinkle again with
the chili powder mixture, and roast until crisp and golden brown, about
10 minutes longer. Serve the zucchini very hot, with the blue cheese
dressing for dipping, if desired.
Blue cheese dressing
Makes about 1 cup
½ cup mayonnaise
¼ cup buttermilk
1 tablespoon white wine vinegar
¼ cup crumbled blue cheese
¼ cup chopped fresh parsley
In a small bowl, stir together all the ingredients. Chill at least 1
hour.
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