Zucchini And Red Onions With Mint
In this delightful recipe, tender zucchini and caramelized red onions come together with a touch of fresh mint and red wine vinegar for a flavorful side dish. Easy to prepare and bursting with savory goodness, this dish is sure to become a new favorite at your table. Enjoy the vibrant colors and fresh flavors of this simple yet elegant dish!
— Constant Cookbook
Ingredients
- 1 red onion, halved lengthwise and thinly cut crosswise into half circles
- 1 Tbs. extra-virgin olive oil
- 4 small zucchini, each 4 to 5 inches long, about 1 1/2 lb. total, trimmed and halved lengthwise
- 1/4 tsp. kosher salt, or more, to taste
- Freshly ground pepper, to taste
- 1/4 cup finely chopped fresh mint
- 1 tsp. red wine vinegar
Instructions
- Preheat an oven to 400°F.
- Spread the onion slices in a shallow, 9-by-13-inch baking dish. Drizzle with the olive oil and stir to combine. Spread the onion slices again into an even layer.
- Bake until the onion slices begin to brown on the edges, about 15 minutes. Remove from the oven. Push the onion slices aside. Arrange the zucchini, cut side down, in the baking dish and spoon the onion slices on top. Sprinkle with the salt and pepper. Bake for 10 minutes, remove from the oven and turn the zucchini cut side up. Bake until the zucchini are tender when pierced with a knife, 5 to 10 minutes more.
- Arrange the zucchini, cut side up, on a warmed serving plate. Add the mint and vinegar to the onion slices and stir to blend. Spoon the onion mixture over the zucchini and serve immediately. Serves 4.
- Adapted from Williams-Sonoma, <i>Essentials of Healthful Cooking</i>, by Mary Abbott Hess, Dana Jacobi &amp; Marie Simmons (Oxmoor House, 2003).
Yield
Serves 4.
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