At the store recently I asked Nathan what kind of vegetable he would like to go with dinner and he picked out some nice looking zucchini. I know there are a lot of people who are not really fans of zucchini. In fact, I don’t often get it myself. I am simply not a ‘Spiralizor’ or a sweet bread baker, so why on earth would I ever need zucchini?!
I’m not going to lie that zucchini is quite good tempura battered, but I wasn’t going to mess with that this evening. I really didn’t feel like eating your classic (and boring) steamed zucchini either. What to do when you want your vegetable fresh? I came up with this wonderful vinaigrette and it was perfect! I could have my crunch and some tang, too!
Pretty much a toss and serve recipe, this dressing can be used on a multitude of vegetables and, of course, salad. Try it with a broccoli slaw, over chopped tomatoes or cucumber, or perhaps even a cold pasta, couscous, or quinoa dish.
Lemon Thyme Vinaigrette
By: semiserious chefs
- 2 T fine chopped lemon thyme leaves
- 2 T olive or grapeseed oil
- 4 T red wine vinegar
- 1/4 t salt and pepper
- 1 large garlic clove; crushed*
- 4 zucchinis; sliced on the bias and halved lengthwise
- OR cut into thin medallions
*I chose not to mince the garlic for this recipe, instead leaving it whole and crushed to infuse the vinaigrette for a few minutes without giving it the hot ‘bite’ that raw garlic so often does.
- Pull the leaves from the twiggy lemon thyme branch and finely chop.
- Crush one large (or a couple small) garlic cloves using the side of a knife, pressing with your palm.
- In a bowl whisk together the lemon thyme, garlic, oil, vinegar, salt, and pepper. Leave to infuse for 30 minutes before dressing your vegetables.
- Sliced the zucchini and toss with the vinaigrette right before serving. (Remove the crushed garlic clove.) These can also be left to marinade for a period, and are particularly great served extra tangy the next day.