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cooking:recipes:roasted_lime_salad [2015/09/18 17:40] (current)
hannah created
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 +====== Roasted Lime and Veggie Salad ======
  
 +<​html>​
 +<img src="​_media/​cooking:​recipes:​IMAGE.jpg"​ max-width: 100%  </​img>​
 +</​html>​
 +
 +^Information ^Nutrition per serving^
 +|5 minutes prep| 280kcal|
 +|20 minutes active | 15g fat|
 +|Makes 2 servings | 6g protein|
 +
 +
 +^Ingredients ^Method^
 +|3 ears sweet corn| 1. In a cast iron skillet over high heat, roast corn, pepper, and garlic. Turn frequently, allowing brown spots to form. Remove vegetables as they become more roasted, and set aside once done.|
 +|1 medium sized sweet pepper| 2. In a medium sized bowl, whisk together 1 tablespoon olive oil, salt, and pepper. Zest about 1 teaspoon of the lime before juicing it. Whisk the juice into the olive oil mixture.|
 +|1 small red onion| 3. Thinly slice the red onion. Toss into dressing.|
 +|3 cloves garlic, skins on| 4. Slice zucchini lengthwise, then lengthwise again into 1/4β€³ strips. You’re looking to wind up with pieces that are between 1/2β€³ and 1/4β€³ in size. Uniformly slice before tossing in the remaining tablespoon oil.|
 +|1 medium zucchini| 5. Once all vegetables have been removed from skillet, quickly add zucchini, making sure it’s in a single layer. Keep over high heat, and cook until both sides are well browned – be careful not to burn.|
 +|1 lime| 7. While zucchini cooks, slice corn kernels from cobs, mash garlic from gloves, and roughly chop pepper. Add to dressing bowl.|
 +|2 tablespoons olive oil, divided | 8. Once zucchini is done, remove from heat. Toss all ingredients together and serve chilled or at room temperature.|
 +|1 teaspoon salt| |
 +|1/2 teaspoon black pepper| |
 +
 +=== Serving Suggestions ===
 +
 +  * Goes great with any summer grilling feast, from burgers to [[grilled tenderloin]]
 +  * Best very chilled - be sure to let everything marinate for a good while before serving
 +
 +=== Variations ===
 +
 +  * There are loads of vegetables that benefit from a nice dry skillet roasting - play with different peppers, try out tomatoes; even cucumbers can take a little heat
 +  * Fruit can often add a surprising flavor element to chilled salads, especially when there is a citrus element already at hand - consider watermelon, apple, or fig