Zucchini and Red Onions with Mint
Zucchini are mild-flavored squashes that taste best when they are small and young. Here their understated flavor is heightened by two bold partners: roasted red onions and aromatic fresh mint. Serve this easy-to-assemble side dish with grilled or roasted lamb.
- 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
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, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).