Serves
5-6
INGREDIENTS
- 1 (1/2 sliced) bageutte
- 4 tablespoons canola oil
- 2 medium zucchini halved and thinly sliced
- 1 tablespoon olive oil
- 1/4 teaspoon regular sea salt sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup good quality basil pesto
- 1 tablespoon white wine vinegar
- Vancouver Island Smoked Sea Salt
METHOD
- Preheat oven to 350 degrees.
- Lay out sliced baguette on a baking sheet, drizzle with canola oil and bake in oven until slightly golden and crispy, about 12-14 minutes.
- Remove from oven and let cool.
- Next, increase oven temperature to 400 degrees. toss sliced zucchini with olive oil, salt and pepper. Transfer to a large baking dish and roast until tender, approximately 10 minutes.
- Once roasted, place in a large bowl along with basil pesto and vinegar. Stir gently until zucchini is evenly coated.
- To serve: Place spoonfuls of zucchini mixture on top of toasted baguette slices. Season with smoked sea salt and serve immediately.
Recipe by: Dan Clapson
