This is great summertime salad that really highlights the variety of squash available (zucchini, safari, yellow, patty pan, avocado!) and showcases its different textures—both roasted and raw.
- Olive oil (for cooking)
- 6-8 squash, cut into spears about 3 inches long and ½ inch thick
- 1-2 additional squash for slicing
- 1 medium white onion, julienned
- 2 cups cherry tomatoes, each tomato cut into 6-8 pieces
- Kosher salt
- Freshly ground black pepper
- Lemon Vinaigrette*
- 1 pickled red chile, sliced, or more to taste
- 6 squash blossoms, petals gently separated
- 1 bunch of basil, chopped
- 1 bunch of mint, chopped
- Extra-virgin olive oil (a nice one, for finishing)
- Parmesan cheese, to finish
- Set the Breville Smart oven to roast with convection at 400˚F.
- Heat enough olive oil to cover the bottom of a skillet over medium-high heat, then pan-roast the onion until just soft and set aside. Add a bit more oil if needed and pan-roast the spears of squash just until they develop some nice color on all sides, adding the tomatoes at the last minute.
- Place the par-roasted vegetables in a roasting tray, season with salt and black pepper, then roast the vegetables in the Breville Smart Oven for 5-7 minutes, or until cooked.
- Meanwhile, make the Lemon Vinaigrette.
- Using the Breville Food Processor, thinly slice the remaining 1-2 squash. Toss the raw squash with the vinaigrette, add the pickled chiles, squash blossoms and chopped herbs. Set aside to marinate for at least 5 minutes.
- Remove the roasted squash from the oven into a bowl. Drizzle over some of the extra-virgin olive oil, toss, then taste. Adjust the seasoning with more salt and black pepper if needed.
- To plate, place the roasted vegetables on a plate and arrange the marinated squash salad over them.
- *For the Lemon Vinaigrette:
- In a bowl, combine 1 cup of extra-virgin olive oil with 2/3 cup fresh lemon juice, 2 tablespoons of finely chopped shallot and 2 teaspoons of kosher salt. Whisk until the vinaigrette emulsifies. (Makes about 2 cups.)