Baby Squash In Herb and Garlic Marinade
|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|
|Rosemary||2 Teaspoon, minced|
|Fresh thyme||2 Teaspoon, minced|
|Fresh rosemary||2 Teaspoon, minced|
|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)|
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.
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.