Saturday, 29 July 2017

Oven Baked Lemon Zucchini and New Potato Salad

This is a simple oven baked potato salad making the most of home-grown zucchini. 

 Zucchini aka Courgettes in the UK as you all know are pretty bland and that is the reason I doused these with some zingy lemony oil.  


This Oven Baked Lemon Zucchini and New Potato Salad was served as part of a light buffet style meal. 
I am sharing this simple Oven Baked Lemon Zucchini and New Potato Salad with Soups, Salads and Sammies hosted by Kahakai Kitchen.  
Lemon Zucchini and New Potato Salad
Serves 4
Ingredients
4 tablespoons olive oil
Juice of 2 large lemons
Handful o f fresh mint, minced

Salt and pepper to taste
500g new potatoes, (optional parboiled and )sliced in half
4 courgettes, sliced into bite size chunks
1 large red onion, cut into 6 wedges
4 cloves of garlic, still in papery skin
Method
In a bowl, whisk together the olive oil, lemon juice, mint and season to taste.
Then stir in the chopped vegetables.
Transfer to a large baking dish and roast in over for 35 - 40 minutes or until vegetables are tender, turning half-way through the cooking.
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13 comments:

  1. Joey29 July 2017 at 21:54

    I'm loving your courgette series at the moment. It makes me hope that they turn up in the veg box more often. I don't mind them, but I think they can be a bit bland, as you rightly say. I bet the lemon-courgette-spud axis would taste amazing here.

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    Replies
    1. Shaheen30 July 2017 at 19:22

      Thank you Joey. The lemon really did lift it. I have also been using Tasmanian Pepper Salt that Johanna sent me from Oz and it has been amazing.
      I have so many more courgette recipes to come, not all vegan - sorry - but glad you are enjoying them.

      Delete
  2. Joy30 July 2017 at 06:42

    This looks delicious, thanks very much.
    J x

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  3. ray@humblelentil30 July 2017 at 10:09

    I think courgettes are transformed when roasted with garlic if you can catch them when they are slightly charred but not yet completely turned to mush, an art akin to ripening a pear. 🙂

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  4. Belinda Robinson30 July 2017 at 17:56

    Looks delicious. Do you pre-cook anything in advance of going in the baking dish? I always find the courgette goes a bit slushy before the potatoes are cooked.

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    Replies
    1. Shaheen30 July 2017 at 19:24

      Thanks Belinda, Oh I should have said. I usually cut the potatoes down to size so cook at same speed, but i have to confess the new potatoes here were parboiled and left over from a previous meal, so yes cooked in advance - some new potatoes do take ages to bake in oven. Thanks for enquiring.

      Delete
    2. Belinda Robinson1 August 2017 at 12:53

      That's ok. Thanks

      Delete
  5. Deb in Hawaii31 July 2017 at 03:21

    This looks and sounds delicious with the lemon and mint in the dressing. Thanks for sharing it with Souper Sundays at Kahakai Kitchen this week.

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  6. Debra Eliotseats1 August 2017 at 12:13

    A seriously great idea. I love roasted veggies and this salad sounds wonderful.

    ReplyDelete

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