Summer Squash with Canned Sardines
This small plate proves that very little time and effort can sometimes have an incredible outcome—especially in the summertime. The vegetables are just barely roasted, which gives some sweetness and a little crunch but keeps the dish light, fresh, and natural: perfect for a hot day. And, you can’t beat the ease (and taste!) of a can of sardines.
Ingrediënten
Serves 4
- Extra-virgin olive oil
- 1 golden zucchini trimmed and cut lengthwise into ⅛-inch slabs
- 1 green zucchini trimmed and cut lengthwise into ⅛-inch slabs
- Leaves from 2 sprigs thyme
- Salt
- 1 3.75-ounce can sardines in oil (I order King Oscar Brisling online)
- Freshly squeezed juice of ½ lemon
- 1 tablespoon snipped chives ½-inch lengths for garnish
- ¼ lemon very thinly sliced
Instructies
- Preheat your oven to 375°F.
- Line a baking sheet with parchment paper and brush the parchment lightly with olive oil.
- Spread the zucchini in an even layer on the prepared baking sheet, and lightly brush the zucchini with olive oil.
- Sprinkle with the thyme leaves and a small pinch of salt.
- Bake for 10 minutes, then remove the pan from your oven and set aside to cool to room temperature.
- Layer the zucchini on your serving dish.
- Top with the sardines, a drizzle of olive oil, and the lemon juice.
- Garnish with the chives and lemon slices.
- Serve, or store covered in your refrigerator for up to 2 hours.
- Let the squash come to room temperature before serving.
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