Eastern Spice Roasted ZucchiniFebruary 16, 2014
This is a very aromatic dish, because you add lots of fresh garlic along with some curry powder and ground cumin to the sauce. It would make a great side dish for some roast chicken or lamb. I ended up using it as the veggies in a quiche, which was also really delicious.
You will need:
- 2 T olive oil
- 2 large yellow onion, sliced thin
- 8 large cloves of garlic, minced (I also recommend crushed into a paste)
- 1.5 pints cherry or grape tomatoes, roughly chopped
- 1 lemon, zested and juiced
- 1 T tomato paste
- 2 t ground cumin
- 1 t curry powder
- 1 t oregano
- 1/2 t salt
- 1/2 t ground pepper
- 4-6 zucchinis, cut into 1/4-inch slices (you will want about 4 cups worth)
Then you will…
- Heat the olive oil over medium-low heat in a large ovenproof skillet. Add the onions and reduced the heat slightly.
- Allow the onions to caramelize slowly; this should take about 15-25 minutes with you stirring every ten minutes or so.
- Preheat your oven to 350 degrees.
- Mix the garlic into the skillet. Allow to cook 1-2 minutes, or until you can smell it and it is slightly golden.
- Stir in the tomatoes and lemon zest.
- In a small bowl, combine the lemon juice with the tomato paste, cumin, curry, oregano, salt and pepper. Mix well.
- Stir the spice mixture into the skillet. Reduce to a simmer.
- Allow to cook about 10 minutes, or until the tomatoes have softened and most of the liquid is cooked off.
- Remove from heat. Mix in the zucchini slices.
- Cover the skillet and bake 35 minutes.
- Remove the cover and cook another 15-20 minutes, or until the liquid is mostly cooked off.
- Remove from the oven and stir the dish. Allow to sit 10 minutes before serving, as the vegetables will be very hot!