Tuesday, February 28, 2012

Zucchini roasted with bruschetta sauce

I found some lovely little pots of piquillo and artichoke bruschetta at World Market a few weeks ago. I let it sit and marinate in my pantry for a bit. Wasn't sure what to do with it since I'm not eating bread these days. But I'm happy to report that I've found what to do with it and now I'm going back to World Market to clean them out of this product! The bruschetta has sunflower oil in it, no soy (yeah!) or dairy or gluten or preservatives.

2 medium zucchini, trimmed and diced (Probably nice to do this with eggplant, chayote, green beans or, for those so inclined, okra.)(I know, not a fan of the okra, but the sauce is good enough to mask it!)
1/2 jar Cucina & Amore Piquillo and Artichoke Bruschetta

Heat oven to 350-degrees F. Mix the zucchini with the sauce and pour it into a baking dish. Bake for an hour.

Really, that's it. So tasty! Would be lovely served with a piece of salmon or chicken. In fact, you could put your meat in the baking dish about 30 minutes into the baking, spoon the sauce over the top and let it finish baking.

I'm thinking a glass of Van Ruiten Double Barrel Chardonnay would be nice with this too!

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