Fitness with Flavor

Roasted Zucchini Pistou

Makes about 2 1/2-3 1/2 cups sauce.

• 2 cups grilled or roasted zucchini, sliced into rounds
• 3 tablespoons roasted garlic
• 1 small red onion, roasted or grilled, or three shallots
• 1/2 teaspoon dried basil
• 1/2 teaspoon rosemary
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon fennel seed, toasted
• 1/2 teaspoon garlic powder
• 1/8 teaspoon red pepper flakes
• 1 cup and 2 tablespoons olive oil
• Zest and juice of 1 1/2 lemons
• 1 tablespoon balsamic vinegar
• 1/2 cup Parmesan, Romano or Manchego cheese
• 10-12 medium basil leaves
• 6 mint leaves
• Salt and pepper to taste
• 2 tablespoons chicken stock or water (optional, to change consistency)

Toss zucchini, garlic, onions or shallots, spices and red pepper flakes with 1 ounce olive oil. Roast at 450 F for 25-30 minutes.

Put ingredients in blender, and add lemon juice and zest, vinegar, cheese, basil, mint salt, pepper and puree until smooth.

Gradually add olive oil in steady stream. If sauce becomes too thick, add chicken stock or water to reduce it.