Roasted Zucchini and Mint Salad
8 zucchini, halved length wise
about 2/3 cup croutons
about 1/2 cup toasted almonds (chopped)
1/2 cup extra-virgin olive oil and extra for brushing zucchini
juice of 2 lemons (if you like tart salads, add juice of one more lemon)
kosher salt and fresh cracked black pepper
4 mint sprigs, leaves only sliced thin
extra whole mint leaves for garnish
Preheat oven to 450F.
Brush zucchini with olive oil and lay on a baking sheet, skin side up, and bake for about 8-10 minutes or until the zucchini are golden brown on the flat, fleshy side. Let the zucchini cool slightly and then slice into half moons.
In a small bowl, mix the zucchini, sliced mint croutons, almonds. Drizzle with olive oil and lemon juice, toss and then season to taste with salt and pepper.
Pile on platter, scatter whole mint leaves on top and serve.
Adapted from "Osteria" Rick Tramonto