Submitted by Karen Coello.
Serves 4. Preparation 15 mins.
Ingredients:
- 6-8 roma tomatoes, halved lengthwise
- Olive oil cooking spray
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground celery seed (optional)
- 4 zucchini, thinly sliced lengthwise (have tried several different ways,
- vegie peeler is okay but takes too long. You are probably better off slicing
- thinly – especially if cooking on the BBQ)
For the marinade:
- 1 small red chilli (optional)
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh oregano
- ½ teaspoon ground black pepper
For serving:
- 1 lettuce, washed
- Mizuna and antipasto ingredients if you like.
Method:
- Place tomato halves on a grill tray with the cut side up. Spray tops with a little olive oil spray, sprinkle with pepper and celery seed. Place under a very low grill and cook for about 10 minutes without turning over.
- Meanwhile, heat a chargrill pan over a medium to high heat. Spray pan with olive oil cooking spray; cook zucchini for 2 to 3 minutes on each side, or until charred and cooked through.
- Mix chilli, lemon juice, oregano and pepper. Pour marinade over the zucchini and toss thoroughly.
- Combine tomato and zucchini in a serving bowl. Serve lettuce on the side with any other antipasto ingredients that take your fancy.
Kaz says:
I’ve sliced the zucchini several ways and it depends on how I feel at the time. vegie peeler, sliced with knife, processor etc. I have personally never bothered with the lettuce. This recipe is great for BBQs as something different from the normal leafy salad.
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