2 large zucchini, sliced lengthwise into 1/4" strips
olive oil
fresh basil
2/3c Ricotta
1/4t herbs (oregano or basil)
Juice of 1/2 lemon
2 clove garlic
crushed red pepper (opt)
Cremini mushrooms sliced in half lengthways
Shiitake Mushrooms
Red Wine Vinegar
Mustard
salt and pepper
Time it will take
About 25 minutes
Directions
Whisk 1/4c red wine vinegar with 1t mustard, 1/2c olive oil, a generous pinch of salt, and 1 clove garlic (crushed). Toss mushrooms with dressing and center on a sheet of tin foil. Foil up sides to make an open packet shape. Brush zucchini lightly with oil.
Add mushrooms packet to top rack or side of grill. Put zucchini directly on grill and grill for about 3 minutes per side, until tender. Mushrooms should be done around the same time (tender).
Mix ricotta with the remaining garlic and herbs.
Serve zucchini over a bed of tortellini (or other pasta) tossed with lemon and butter. Add scoop of ricotta and mushrooms on the side. Sprinkle lightly with crushed pepper and torn fresh basil leaves.
No comments:
Post a Comment