It's not a bake-off!!
It’s only Tuesday but my OCD is in high gear and I think today I made at least 2 new lists concerning the Fourth of July holiday weekend. We are expecting my sister-in-law and brother-in-law, our friends Susan and Jim and Murray too for barbeque on Sunday – along with possible other couples showing up for a day here and there. Well the here and there is not making me happy. I plan, I list, I shop, I prep and I really NEED to know just who is coming on what day!! I know this is part of my own neurotic behavior BUT it is you know who’s doing that I am up in the air and in the dark. NOT for long, tomorrow he damn well better make some phone calls. Whew, now that I got that off my chest….back to my list-making and menu-planning.
It started out simply in my mind with the usual cook-out barbeque fare then the Martha syndrome struck (better sooner than later). Soon the very idea of having burgers and hot dogs seemed like a bad dream. No, no, that wouldn’t do; Saturday night’s meal evolved into marinated chicken breasts, grilled asparagus and an orzo and zucchini salad. Of course every thing is subject to change or whim and until I’m in the check-out line at Wegman’s … well this is what happens; First it starts out simple, then it gets more involved and creative and then even more dishes are going to be made from scratch, sometimes to the point of the fact that there literally would not be enough time in the day to prep all. At that point I get out the red pencil and try to be rational about the menu and remind myself that this is not a Betty Crocker bake-off!!
I think this dish is going to be a definite side dish on Sunday. With an eye to the locavore movement, an easy philosophy to follow in the Garden State and ever vigilant to including green vegetables, this dish has it all. I found it online at MarthaStewart.com under an enticing heading of 50 Great Side Dishes.
3 zucchini, sliced lengthwise
2TBS plus 2TBS olive oil
coarse salt and ground pepper
1 (I’ll use 2 or 3) garlic clove, minced
1 TBS white vinegar
2 TBS torn mint leaves
Preheat oven 475 degrees
Toss zucchini slices with 2 TBS olive oil. Season with salt and pepper. Spread on two rimmed baking sheet pans and roast 10-15 minutes till undersides are browned.
On serving platter, sprinkle slices with minced garlic and drizzle with 2TBS of olive oil and vinegar. Let stand 1 hour or refrigerate overnight. Serve at room temperature – Scatter torn mint leaves on top and serve
Recipe from Martha Stewart
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