Monday, June 21, 2010

Meatless Monday: Zucchini With Sun-Dried Tomatoes, Mint And Goat's Milk Feta

Divas, what an exciting weekend!

The Eat My Blog charity bake sale was a huge success!  My Bacon Brownies With Bourbon Caramel Sauce sold out quickly and we raised $5,427 for the Los Angeles Regional Food Bank.  I'll be posting picture later this week.

In the meantime, I've got lots of fun culinary trips planned.  On Tuesday, I'm hitting up Providence for their anniversary five course tasting menu.  And in only ten days, I'm taking off for JAPAN!!!  That's right, Kuzak and I will be vacationing in Tokyo and Kyoto, visiting the fish market, eating ramen, shabu-shabu, tempura and more!  The Chicago Foodie and her esteemed husband will be meeting up with us.  I can't wait!  It should be a fabulous trip!  The only downside is that the Adorable Monster will have to stay in Los Angeles without us.  Poor little guy.  I'll miss the heck out of him.

Now onto more important matters!  For today's Meatless Monday, here's a fabulous little dish I whipped up last week - Zucchini With Sun-Dried Tomatoes, Mint and Goat's Milk Feta.  Summer squash is in season big time, filling up grocery stores and farmers markets, so now is the time to take advantage.  I love this dish for lunch (it's great shoveled onto toasted bread bruschetta-style) or served with a big salad for dinner.  Oh, and did I mention it tastes fabulous?  Zucchini and mint pair wonderfully together, while the sun-dried tomatoes and feta add nice tang to the dish.  I wish I would eat some right now...

Zucchini With Sun-Dried Tomatoes, Mint and Goat's Milk Feta
Serves 4 people
Cooking time: 25 minutes

4 cups zucchini, chopped
2 tablespoons extra virgin olive oil
salt and pepper
1/2 cup sun-dried tomatoes, julienned
2 tablespoons fresh mint, chopped
1/2 cup goat's milk feta, crumbled

Preheat the oven to 450 degrees.

Toss the zucchini with the olive oil and sprinkle with salt and pepper.  Roast in the oven for about 20 minutes, or until tender.  Remove from the oven.

Then, toss the zucchini with the sun-dried tomatoes and feta.  Check seasoning (salt and pepper).  Transfer to a serving bowl and top with the fresh mint.  Enjoy!

Source For Ingredients
organic zucchini and organic mint from the Hollywood Farmers Market

goat's milk feta from Whole Foods

sun-dried tomatoes from Trader Joe's

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