John Myers
Ingredients for 6 servings:
- 1 m.-sized zucchini, max. ø 6 cm
- some rapeseed oil, neutral oil
- 250 g brown mushrooms (quarter large mushrooms)
- 1 shallot(s), finely diced
- 100 g dried tomatoes (preserved in olive oil)
- 2 tbsp capers
- 6 tbsp olive oil
- 1 clove(s) garlic
- ½ small chili pepper(s), cut into fine strips (without seeds)
- 5 stalks of parsley, flat, finely chopped
- some lemon peel, grated
- 1 pinch(s) of five-spice powder (fennel seeds, cinnamon, anise, clove(s), cumin)
- some black peppercorns
- 1 pinch(s) of salt (fleur de sel)
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
it also works without meat
If possible, slice the zucchini into 5-6 mm thick slices using a serrated blade. Briefly blanch the sun-dried tomatoes in hot water and drain in a colander. Place the zucchini slices in olive oil and lightly roast in a grill pan over medium heat (brown stripes). Remove from the pan and season with fleur de sel. Clean the mushrooms, quarter them if desired, and sauté them with the finely diced shallot in a little olive oil. Add the crushed garlic clove and let it cook for about 10 minutes. Place a grilled zucchini slice on a suitably sized serving platter/bowl, top with a sun-dried blanched tomato, and then a mushroom; arrange until the platter is full. Arrange the capers and finely chopped chili on top. Season with fleur de sel and freshly ground pepper. Sprinkle with the flat-leaf parsley and grated lemon zest. Season with the five spice mix, drizzle with a little olive oil and serve.
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