OVEN-DRIED TOMATO AND ZUCCHINI SALAD
Provided by Molly O'Neill
Categories weekday, casseroles, appetizer, side dish
Time 3h30m
Yield Four servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 275 degrees. Combine 2 teaspoons olive oil and the orange oil in a small bowl. Brush the tomatoes with the oil mixture lightly on all sides and place, cut side down on 2 baking sheets. Bake until reduced to one-third of their original size, about 3 hours; tomatoes should still be plump.
- Heat 1 teaspoon olive oil in a large, nonstick skillet over medium heat. Add the zucchini and saute until crisp-tender, about 5 minutes. Place in a large bowl and toss in the tomatoes. In another bowl, whisk together the vinegar, remaining olive oil, salt, pepper, thyme and basil. Add to the vegetables and toss.
- Preheat the broiler. Place the mixture in a shallow gratin dish or pie plate. Sprinkle with the goat cheese and broil until melted. Divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 1082 milligrams, Sugar 15 grams, TransFat 0 grams
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