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Baby Squash In Herb And Garlic Marinade

chef.expert's picture
Ingredients
  Green zucchini 4 Small (Baby Courgettes)
  Gold zucchini/Crookneck squashes 4 (Baby Courgettes)
  Zucchini/Crookneck squashes 4 (Courgettes)
  Pattypan squash 4 (Custard One, Baby Size)
  Baby ronde de nice/Scallopini / other round summer squashes 4
For the marinade
  Olive oil 4 Fluid Ounce (1/2 Cup Or 125 Milliliter)
  Garlic 3 Clove (15 gm)
  Red wine vinegar 2 Tablespoon
  Garlic 3 Clove (15 gm), bruised
  Thyme 2 Teaspoon
  Bay leaves 4
  Rosemary 2 Teaspoon, minced
  Fresh thyme 2 Teaspoon, minced
  Fresh rosemary 2 Teaspoon, minced
  Salt 1⁄2 Teaspoon
  Ground pepper 1⁄2 Teaspoon
  Boston lettuce leaves/Red lettuce leaves 8
  Red bell pepper 1 1⁄2 Ounce, thinly sliced (1/4 Cup Or 45 Grams)
Directions

MAKING
1.Cut ends of squashes and leave whole.
2. Put on steamer rack over boiling water, cover and steam until tender . Test by piercing tip of a knife, 2-3 minutes.
3.Put on a plate.
4.To make the marinade, in a nonaluminum bowl, mix together olive oil, vinegar, garlic, bay leaves, thyme, rosemary, salt, and pepper.
5.Add in squashes and coat with the marinade.
6.Let stand covered at room temperature for 6-8 hours.

SERVING
7.On 4 separate serving plates, place one or two lettuce leaves and bell pepper slices.
8.Spoon squashes onto the plates from the marinade.
9.Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Mixing
Occasion: 
Wedding
Restriction: 
Vegetarian
Ingredient: 
Squash
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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