On Saturday, the Chaoscrew cooked some Italian food at my place and if you are following me on my Instagram, you probably saw my little video of us, preparing pasta and drinking wine.
Jill was in charge of pasta and dessert (since my chocolate mouse died on me twice!) and I was doing my antipasti.
This is actually a picture of my bruschetta, which I will be sharing with you some other time. (Thanks Darren for taking this super cool pic!) I will be sharing the bread recipe with you at some point, too, since it is so easy to make and works every time!
Back to the Antipasti… I got some fresh zucchini from my colleague and I wanted to really do them justice, so after scanning through cookbooks, I found a few ways to making them and this one is… well… the lazy version of all of them combined.
You need Zuccini (as many as you like), Olive oil, balsamic vinegar, thyme, and rosemary for the vinaigrette. Of course, the usual salt and pepper.
Place them on a tray lined with baking paper or use a special tray like I did. (Its not dirty btw… this is the second batch that went into the oven. haha) Cover with some of the vinaigrette and add salt (I used sea salt) and the pepper.
Pre heat the oven to 220 degrees and grill for about 10 to 15 minutes.
When they are done, cover with the rest of the vinaigrette… and you are done… easy as that.
Trust me, they will be impressed. 🙂