The transition to lighter clothing and lighter food is in full swing. It’s no longer necessary to grab a coat from the hall peg to take Daisy out to her side yard in the morning. And the carrots, zucchini, onions and red bell peppers that I spiralized yesterday cried out to be turned into a salad. By the way, you can spiralize both onions and bell peppers by using the slicing blade.
The method I used yesterday and outline here uses roasted vegetables. I think that it would be possible to spiralize everything and simply salt and pepper the raw vegetables and let them rest in a colander for 15 minutes or so to drain off some of the liquid. You could then dress the raw vegetables with a little olive oil, fresh lemon juice and shredded basil leaves. I plan to try that soon.
But for today:
1. Using the “spaghetti” blade, spiralize 2 small to medium zucchini and 2 fat carrots.
2. Using the slicing blade, spiralize a sweet onion (Vidalia season!) and a red bell pepper.
3. Trim all into reasonable lengths.
4. Toss with a little olive oil and season with salt and freshly ground pepper.
5. Spread on a half sheet pan and roast at 400 for about 15 minutes. Veggies should still be somewhat firm. Let cool completely.
6. Put the vegetables in a bowl and squeeze a half lemon over the spirals. Julienne a few basil leaves and stir them in. Remember that you used olive oil and salt and pepper in the roasting process, so the vegetables should be nicely seasoned. Adjust if necessary.