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Spicy Roasted Zuchini
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    Spicy Roasted Zuchini

  • 3 Zuchinni
  • 2 yellow zuchinni
  • 1 White Zuchini
  • 1 head garlic - seperated into cloves - not peeled
  • 8 roma tomatoes
  • 1 Yellow or Red bell pepper -roasted peeled and chopped
  • 1 large onion - cut into chunks*
  • 1 ear corn - cooked and kernels cut off cob
  • 1 large red chile cut into rings ( Used hungarian hot wax)
  • 2 tsp mexican oregano
  • 2 TBS Olive oil
  • 1 teaspoon kosher salt
  • 1 tsp chile powder (I like a mix of Ancho, New Mexican and habanero)
  • Freshly ground pepper
  • * I used left over grilled onion slices

    Heat oven to 400 F.
    Cut zuchini down the middle and then into 1" half moons and add to a 9 by 13 caserole dish. Add the onion, corn, and chile rings. Toss with the olive oil, salt, pepper, oregano and dried chile pepper and garlic. Put into the oven and bake for 10 minutes.

    (Optional steps)
    Broil tomatoes and pepper till skins start to blacken, turning 2 or 3 times. Steam bell pepper in a bag for 10 minutes, then peel, seed and roughly chop. Toast garlic cloves on a heavy skillet till blackened in spots, let cool,peel and reserve. Add the tomatoes, whole garlic cloves, pepper and corn to the caserole and toss.

    This optional step adds a bit of depth to the dish but is obviously more time consuming and labor intensive. If you omit, cut the tomatoes into halves or quarters, cut the garlic cloves in half, the bell pepper into 1" chunks and add at the beginning.

    Bake at 400 F for 30 more minutes. (Total cooking time 40 -45 minutes)

    I served this with black beans, marinated pork chops and yellow rice.

    Notes:
    I've never used white zuchini before and will probabaly not use it again (substitute another zuchini or squash). It lacked flavor and was slightly bitter.

    Yield: 6 servings

    This recipe is the property of PepperFool.com TM. Unauthroized use is severly frowned upon.

    From: Robert Lusk
    Posted By: PepperFool.com
    Post Date: 01/17/02

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