Name: Charred zucchini agrodolce with ricotta salata and basil
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4-6
Ingredients: 2 tbsp olive oil; 1 garlic clove, crushed; 2 tsp finely chopped thyme; ½ tsp each chilli flakes; 6 zucchini, halved lengthways; Toasted pine nuts, mint, baby purple basil and finely grated ricotta salata, to serve; Agrodolce salsa; 2 tbsp red wine vinegar; ½ small Spanish onion, finely chopped; 2 tbsp currants; 2 tbsp baby capers, drained and rinsed; 3 anchovies, mashed with back of knife; 1 small garlic clove, crushed; 1 tbsp finely chopped basil; 80 ml (1/3 cup) extra-virgin olive oil; Finely grated zest of ½ lemon, plus 1 tbsp juice

Charred zucchini agrodolce with ricotta salata and basil

Simple and delicious - these charred zucchinis are an easy weeknight side.

Serves 4-6

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Bulk this salad out with a mix of grains, such as barley, farro or freekeh.

Ingredients

2 tbsp olive oil

1 garlic clove, crushed

2 tsp finely chopped thyme

½ tsp each chilli flakes

6 zucchini, halved lengthways

Toasted pine nuts, mint, baby purple basil and finely grated ricotta salata, to serve

Agrodolce salsa

2 tbsp red wine vinegar

½ small Spanish onion, finely chopped

2 tbsp currants

2 tbsp baby capers, drained and rinsed

3 anchovies, mashed with back of knife

1 small garlic clove, crushed

1 tbsp finely chopped basil

80 ml (1/3 cup) extra-virgin olive oil

Finely grated zest of ½ lemon, plus 1 tbsp juice

Method

For agrodolce dressing, warm vinegar in a small saucepan; add onion and currants and set aside to cool (5 minutes). Transfer to a sealable jar with remaining ingredients, season to taste and shake to combine.

Heat a barbecue or lightly grilled char-grill pan to high. Combine oil, garlic, chilli and thyme in a large bowl and season to taste; add the zucchini and toss to coat. Grill zucchini until charred and tender (5 minutes each side). Transfer to a plate to cool briefly.

Arrange zucchini on a serving platter. Drizzle with agrodolce dressing, scatter with pine nuts, mint, baby basil and ricotta salata to serve.

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Photography by James Moffatt Photographer

Ingredients

Method

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