|Ingredient||Metric / Imperial|
|Naan Bread||6 pieces|
|Zucchini – sliced lengthways around the core||1 medium|
|Sun Dried Tomatoes - chopped||48g|
|Kalamata Olive – pitted, chopped coarsely||96g|
|Olive Oil||40 mL|
|Feta Cheese - crumbled||120g|
|Balsamic Drizzle||15 mL|
|Black Pepper – fresh ground||to taste|
|Yield: 6 servings|
- Wash the zucchini, remove the ends and slice thinly. Place sliced zucchini in a bowl and add 2 teaspoons of the olive oil, salt and black pepper and toss gently so that the pieces are evenly coated.
- Heat a barbecue or indoor grill to moderate high heat. Char broil the zucchini slices. They will cook quickly – once you turn them, they will be ready and should be removed, cooled and reserved.
- Brush the top of each Naan bread with the remaining olive oil and char broil both sides until lightly brown – not dry and crispy (it will not take long).
- Arrange the char broiled zucchini, sun dried tomatoes, Kalamata olives and feta cheese on top of the Naan. Return to the barbecue, close the lid and allow to warm through approximately 2 minutes.
- Remove from the barbecue, drizzle with reduced balsamic vinegar or a quality flavoured vinegar of your choice (plum, fig, etc).
- Cut into pie shaped pieces and serve with a summer salad
Balsamic reduction is made by slowly cooking and reducing balsamic vinegar down by half. By reducing the vinegar you are accentuating the sugars and making it more like syrup. This is not necessary if you are using very good quality balsamic vinegar.
A good summer salad consists of baby spinach, pea shoots, arugula, frisée, blanched asparagus points, red onion, cherry or grape tomatoes, roasted almonds or sunflower seeds and tossed with a citrus ginger vinaigrette – give me a call and I will tell you how to make that.