• 27
Vegetables • 27
Marinated Zucchini and
Summer Squash
Serves: 4-6
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped, fresh thyme
Salt and freshly ground black
pepper to taste
¼ cup extra-virgin olive oil
1 pound zucchini, trimmed and sliced
diagonally into ¼-inch slices
1 pound yellow crookneck squash,
trimmed and sliced diagonally
into ¼-inch slices
Directions:
1. Whisk vinegar, lemon juice, garlic,
and thyme in large bowl and season
with salt and pepper.
2. Gradually whisk oil into
vinegar mixture.
3. Spoon 3 tablespoons marinade
into small bowl and set aside.
4. Add zucchini and squash
to remaining marinade and
toss to coat.
5. Transfer vegetables to
large baking dish.
6. Cover dish and let vegetables
marinate at room temperature for 3
hours, or refrigerate for up to 1 day.
7. Heat large sauté pan on
Medium-High (375°F).
8. Sauté vegetables for about
8 minutes,
turning occasionally.
9. Transfer vegetables to serving
platter and drizzle with
reserved marinade.
Ratatouille Stew
Serves: 4-6
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 yellow onion, diced
1 small eggplant, diced
1 small yellow squash, diced
1 small zucchini, diced
Kosher salt and cracked black pepper
to taste
½ cup fresh basil leaves, chopped,
plus extra for garnish
1 (15-ounce) can diced tomatoes
1 cup chicken broth
Directions:
1. Heat oil in medium stock pot on
Medium-High (375°F).
2. Add garlic and onions to pot
and cook for 3-5 minutes,
stirring constantly.
3. Add eggplant, squash and zucchini
and season with salt and pepper.
4. Cook for 5 minutes,
stirring frequently.
5. Stir in basil and cook for
1 additional minute.
6. Stir in tomatoes and chicken broth
and bring to boil on Max/Sear.
7. Reduce PIC to 220°F and simmer
for 10 minutes.
8. Remove pot from PIC and
let cool slightly.
9. Garnish with chopped basil and
serve with side of bread.
