| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Zucchini |
| 4 |
|
Cloves garlic; minced |
|
|
Oil |
| 1 |
ts |
Basil |
| 1 |
tb |
Red wine vinegar |
|
|
Salt |
INSTRUCTIONS
Source: The Moosewood Restaurant Cooks at Home
Sauté the minced garlic in the oil in a small frying pan.
Peel and slice the zucchini diagonally into ovals. Place them, not
overlapping, on a large cookie sheet and spray them well on both sides with
olive oil spray. (Alternately, you can brush them with olive oil.) Broil
them for 3 to 4 minutes on each side, until flecked with brown.
Mix the broiled zucchini slices with the sautéed garlic, the basil, the
vinegar and salt to taste. Cover and set aside to serve at room
temperature.
Posted to JEWISH-FOOD digest by syschwartz@juno.com (Sarah J Schwartz) on
Aug 6, 1998, converted by MM_Buster v2.0l.
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