Roasted Zucchini And Yogurt Spread Food

COURGETTE & TAHINI DIP

Steps:

• Heat oven to 220C/200C fan/gas 7. Wrap the whole courgettes in foil, then put in the oven and roast for 20 mins or until soft when pricked with a fork. Remove from the oven and allow to cool completely.
• Put the courgettes in a food processor, with the garlic and blend until it has a fluffy texture. Add the tahini and lemon juice and season, then blitz again. Transfer to a bowl, then stir through the yogurt and a little of the mint. Drizzle with olive oil and scatter over the remaining mint to serve.

ZUCCHINI SALAD WITH YOGURT AND WALNUTS

Steps:

• Heat the oil in a skillet over high heat. Cook and stir the grated zucchini for 3 minutes, stirring constantly. Remove from heat and let cool.
• Mix the zucchini with the yogurt and walnuts, and season with salt and pepper.

MIDDLE EASTERN ZUCCHINI DIP

Steps:

• Heat oil in a large skillet over medium heat. Add zucchini and garlic and cook, stirring occasionally, until softened, about 5 minutes. Transfer the mixture to a food processor or blender; let cool for 5 minutes. Add yogurt, lemon juice, mint, salt and pepper. Puree until smooth.

ZUCCHINI IN YOGURT

Steps:

• Place the zucchini in a colander, sprinkle with salt and leave in the sink or over a plate for approx 20 minutes Dry the zucchini slices on kitchen paper then toss and coat with flour on all sides.
• Heat the oil in a large frying pan until very hot then add the zucchini slices and fry on both sides until golden brown.
• Drain on kitchen paper.
• Place the garlic, dill, hot sauce if using, yogurt in a mixing bowl and mix well.
• Place the yoghurt in a wide shallow serving dish and top with the drained zucchini.
• Gently mix.
• Taste or you want to add more salt.
• Chill in the refrigerator for at least 2 hours before serving.

ROASTED EGGPLANT, TAHINI, AND YOGURT SPREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange eggplants, cut-side up, on a baking sheet.
• Cut about 1/4 inch off the top portion of the garlic, exposing the cloves. Place garlic on a sheet of aluminum foil and wrap foil around garlic, sealing the edges together.
• Roast the eggplant and garlic in the preheated oven until tender, about 45 minutes; remove from oven and cool to room temperature.
• Scoop the flesh from the roasted eggplant and put in a food processor. Remove roasted garlic cloves from the peels and add to food processor. Add yogurt, parsley, tahini, salt, and pepper to food processor; blend until spread is smooth. Transfer spread to a serving bowl.
• Cook and stir pine nuts in a skillet over medium heat until toasted and fragrant, 3 to 4 minutes. Top spread with toasted pine nuts.

ROASTED ZUCCHINI AND GARLIC SPREAD

Steps:

• Line a jelly roll pan with foil and spray with cooking spray.
• Arrange zucchini, onion and garlic in a single layer on the pan.
• Bake at 425 until vegetables are very tender, about 15-25 minutes. Cool.
• Process vegetables in a food processor, until coarsely chopped.
• Stir in yogurt and parsley; season to taste with lemon juice, salt and pepper.

GRILLED ZUCCHINI AND YOGURT DIP

Steps:

• Prepare grill.
• Cut zucchini lengthwise into 1/4-inch-thick slices and grill on an oiled rack set 5 to 6 inches over glowing coals until very tender, about 5 minutes on each side.
• Mince garlic with salt and mash to a paste. Finely chop zucchini and stir into garlic paste with remaining ingredients.
• Serve dip with bruschetta.

ROASTED ZUCCHINI AND YOGURT SPREAD

Steps:

• To prepare zuchinni:
• Preheat oven to 500°F.
• In a large shallow roasting pan toss zucchini with oil and salt and roast in middle of oven, stirring once, until browned and falling apart, about 25 minutes. Cool zucchini and in a bowl mash coarse with a potato masher or fork. Stir in yogurt, scallions, and salt and pepper to taste. Spread may be made 1 week ahead and chilled, its surface covered with plastic wrap.
• Serve spread at room temperature with pita toasts.
• To prepare pita toasts:
• Preheat oven to 350°F.
• Halve loaves horizontally to form 8 rounds. Brush rough sides of rounds with oil and season with salt. Cut each round into 8 wedges and bake in 2 batches on a baking sheet in middle of oven until golden, about 10 minutes. Cool toasts on a rack. Toasts may be made 1 week ahead and kept in sealable plastic bags at room temperature. Makes 64 pita toasts.

COLD ROASTED VEGGIES WITH HERBED YOGURT DIP

Steps:

• For the herbed yogurt dip: Combine the yogurt, mint, parsley, dill, garlic, lemon zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl and mix well; taste to check the seasonings. Cover with plastic wrap and refrigerate until ready to serve.
• For the roasted veggies: Preheat the oven to 475 degrees F.
• Arrange the parsnips and carrots on a baking sheet in a single layer. Arrange the zucchini and onions on a second baking sheet in a single layer. Drizzle both with the olive oil and sprinkle with salt and pepper.
• Roast the parsnips and carrots until lightly browned but still firm, about 10 minutes, roast the zucchini and onions until lightly browned but not soggy, 7 to 8 minutes. Transfer to a ziptop bag and refrigerate until cold.
• Serve the roasted veggies cold with the herbed yogurt dip.