Zucchini:
4 large zucchini, cut into spears
3 tablespoons wasabi oil
1 small garlic clove, minced
salt and black pepper
Preheat oven to 450 F or Preheat barbeque to medium high.
Coat zucchini spears generously with wasabi oil and garlic. Season with salt and black pepper. Arrange in a single layer on a greased baking sheet or on the barbeque. Roast or grill for 8 minutes or until soft. Drizzle extra wasabi oil on top. Garnish with fresh herbs of choice.
Serve warm.
Wasabi Oil:
1 cup extra virgin olive oil
1 teaspoon of wasabi paste (more if you prefer a spicier oil)
salt and pepper
Combine all the ingredients and whisk well to combine. Season with salt and black pepper. Store in a airtight container.
Wasabi oil is available at most Supermarkets. If you can't find it, it is easy to make your own and store in an airtight container for future use on salads and grilled vegetables. It is also a great marinade for meat, poultry and seafood.
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