OVEN-DRIED TOMATO AND ZUCCHINI SALAD

Oven-Dried Tomato And Zucchini Salad image

Provided by Molly O'Neill

Categories weekday, casseroles, appetizer, side dish

Time 3h30m

Yield Four servings

Number Of Ingredients 10

Previous Next

Ingredients

5 teaspoons olive oil
1/2 teaspoon orange oil
16 plum tomatoes, cored and halved lengthwise
6 medium zucchini, trimmed, halved lengthwise and cut across into 1-inch pieces
4 teaspoons balsamic vinegar
2 teaspoons kosher salt
Freshly ground pepper to taste
1 teaspoon chopped fresh thyme
4 teaspoons chopped fresh basil
1/2 cup crumbled goat cheese

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