Jun 18, 2013
Zucchini Ribbons with Roasted Red Pepper Sauce
This fresh and flavorful dish is a real winner in our house. Not only is it light (perfect for these warmer months) but it’s a great way to get your raw veggies! I used both zucchini and yellow squash. The roasted red pepper sauce is so simple, too. You can make this as a salad, to go with another dish, or simply have it as a main dish. It’s also perfect for a light lunch.
- 4-6 small, straight zucchinis (about 1 pound)
- 4-6 small, straight yellow squash (about 1 pound)
- juice of 1 lemon
- 1 tsp dried basil
- ¼ cup raw hemp seeds for garnish
~ for the sauce
- 3 large, roasted organic red peppers
- 2 large cloves roasted garlic (I use elephant garlic for roasting)
- 2 TBS raw tahini
- Have you ever made roasted red peppers? It so easy. Just place the peppers, whole, on a baking pan (or a pie plate) in the oven at 400 degrees F. After about 30 minutes, when they are getting scorched, turn them over with tongs. Bake another 30 minutes. They may get black in some places. That’s okay because you will be removing the skins. As soon as you take them out of the oven, cover them with a kitchen towel and let them cool. The skins should now easily peel away. Discard the skins, tops and seeds.
- To make the squash ribbons, you can use either a mandolin or a vegetable peeler to slice them very thinly, lengthways. A mandolin will be easier and take less time.
- If using a peeler, lay the squash down and begin slicing. You’ll lose the first 2 slices or so.
- When you get towards the center, you’ll notice it getting harder to slice because of the seeds. At that point, flip it over and start again.
- You’ll have some leftover squash parts. Use them in a soup!
- Toss the squash ribbons with the lemon juice and the basil.
- While the squash ribbons are marinating in the lemon, make the sauce. Simply place all sauce ingredients into a food processor and pulse until you have a sauce-like consistency.
- Garnish with hemp seeds.