Zucchini With Chiles And Mint Recipes

Steps:

• Prepare a grill for medium heat. Combine onion and vinegar in a large bowl and let sit 10 minutes. Mix in sugar and a generous pinch of salt, then add chiles; set chile mixture aside.
• Toss zucchini on a rimmed baking sheet with 3 Tbsp. oil; season with salt. Grill, turning halfway through, until steamy and tender within and charred all over, 12-16 minutes. Transfer back to baking sheet and let cool slightly.
• Tear zucchini into 1 1/2"-2" pieces and add to reserved chile mixture. Add remaining 1/4 cup oil and toss to coat; season with salt. Add mint and toss gently just to distribute. Let sit 5 minutes to allow flavors to come together.
• Transfer zucchini mixture to a platter with a slotted spoon; top with more mint.

Steps:

• Preheat oven to BROIL setting.
• Cut the zucchini in half crosswise, then cut into 1/2" slices, lengthwise.
• In large serving bowl, place the mint and green onion.
• In separate small glass bowl, combine the dressing ingredients and stir well.
• On a baking sheet place the zucchini so that they do not overlap. Baste the zucchini slices with some of the dressing.
• Broil for about 3-4 minutes or until golden.
• Turn zucchini slices over, baste with more dressing and broil another 2-3 minutes or until brown and crispy.
• Watch carefully to make sure the zucchini does not burn!
• Toss the cooked zucchini slices gently with the mint and green onions. Season to taste with salt, pepper and additional dressing. Serve warm.

Steps:

• Preheat the oven to 450 degrees F.
• Heat 2 large roasting pans in the oven for 5 minutes.
• Meanwhile, in a large bowl, toss the zucchini with the olive oil and crushed red pepper.
• Season generously with salt and pepper.
• Spread the zucchini on the hot pans and roast for 30 minutes without stirring, until the rounds are tender and their bottom are golden.
• Transfer to a platter, garnish with mint and serve.