By hannover-web.com If you’re an avid gardener or a frequent visitor to your local farmers market, you might find yourself with an abundance of late-summer zucchinis. Culinary enthusiast Georgina Hayden often encounters this delightful situation, and she loves to incorporate these vibrant vegetables into her meals. One of her favorite ways to prepare them is by roasting zucchinis, a dish she describes as truly versatile.
“What I love about this recipe is that the cooking time can really vary,” Georgina explains. “It all depends on the thickness of your zucchinis, the size of your roasting pan, and even the quirks of your oven. The goal is to get pieces that are slightly caramelized but still hold their shape.”
She highlights the important role of the dressing, saying, “It’s fantastic! Let’s be honest—roasting feta is always a winning move!” This dish can serve as a light meal, perhaps paired with a slice of sourdough, or as a delightful side dish.
So how does Georgina prepare her roasted zucchinis, feta, and preserved lemon? Here’s her recipe:
**Ingredients:**
– 4 zucchinis (about 2.2 pounds), trimmed
– 2 preserved lemons
– 4 tablespoons olive oil
– Sea salt and black pepper to taste
– 1 garlic clove, peeled and finely grated
– 1 green chili, halved and sliced
– 1 tablespoon honey
– 7 ounces feta cheese
– A handful of torn basil leaves
Georgina starts by preheating her oven to 220°C (200°C for fan ovens), or 425°F. She then chops the zucchinis into large chunks, preferably at an angle to maximize the surface area, and places them in a large roasting tray.
Next, she prepares the preserved lemons. “Just halve them, scoop out the flesh and seeds, and slice the peels finely,” she advises. In a mixing bowl, she combines the lemon peel with olive oil, a generous pinch of seasoning, garlic, chili, and honey. After whisking everything together, she pours this flavorful mixture over the zucchini, tossing to ensure each piece is well-coated.
Before placing the tray in the oven, Georgina carves out space in the center for the feta, gently nestling it among the zucchinis. “Make sure to rub the feta with the marinade for extra flavor,” she reminds us.
The roasting process takes about 25 to 40 minutes until both the zucchinis and feta develop a lovely golden color. Once cooked, Georgina transfers everything to a platter, breaking the roasted feta into rustic chunks on top, then finishes with a generous sprinkling of torn basil for that fresh touch.
This simple yet delicious recipe perfectly captures the essence of late-summer cooking and is sure to impress any crowd!
