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2 tablespoons white wine vinegar

2 garlic cloves, finely chopped

1 teaspoon ground chili powder

1 teaspoon honey

3 tablespoons extra-virgin olive oil

Salt and freshly ground pepper to taste


4 medium zucchini, trimmed and quartered lengthwise

6 large tomatoes, quartered

Preheat oven to 375º.  To make vinaigrette, combine vinegar, garlic, chili powder, honey and salt and pepper (to taste) in a small bowl.  Slowly whisk in oil until blended.

Place zucchini slices on a lightly oiled baking sheet.  Bake until zucchini are tender (about 20 minutes).  Divide zucchini and tomatoes among 6 salad plates and drizzle with vinaigrette.

Fabian, L. (2012, August). Taste of Live. “Bumper Crop”, page 23.