A mixture of colourful summer squash, imbued with the flavour and aroma of fresh herbs, makes a great first impression at an outdoor sit-down dinner. If round squashes are unavailable, use all zucchini.
Ingredients:
4 baby green zucchini (courgettes)
4 baby gold (yellow) zucchini (courgettes)
4 baby pattypan squashes
4 other, baby, round summer squashes
For the Marinade:
1/2 cup olive oil
2 Tbs. red wine vinegar
3 cloves garlic, bruised
4 bay leaves
2 tsp. minced fresh rosemary
1/2 tsp. salt
1/2 tsp. ground pepper
4-8 Boston or red lettuce leaves
1/4 cup thinly sliced red bell pepper (capsicum)
~ Trim the ends of the squashes but leave whole. Place on a steamer rack over boiling water, cover the steamer, and steam until tender when pierced with the tip of a knife, 2-3 minutes. Transfer to a plate.
~ To make the marinade, in a non aluminum bowl, combine the olive oil, vinegar, garlic, bay leaves, thyme, rosemary, salt and pepper; mix well. Add the squashes and turn to coat with the marinade. Cover and let stand at room temperature for 6-8 hours.
~ To serve, garnish 4 individual plates with lettuce leaf or two and slices of bell pepper. Using a slotted spoon, remove the squashes from the marinade and divide them evenly among the plates. Serve at room temperature.
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