Roasted Cucumber with Red Onion & Dill
Description
An unusual roasted vegetable dish that's refreshingly tangy and will pair well with fish.
Ingredients |
1 cucumber |
salt |
½ tbsp olive oil |
1 red onion |
1 tbsp white wine vinegar |
2 tbsp fresh dill |
freshly ground black pepper to taste |
Instructions
- Wash the cucumber and chop off the top and tail. Half it cucumber cross-ways, then half each half length-ways. Use a small spoon to scrape out the seeds from each resulting long narrow quarter.
- Place the quarter cucumbers on a plate skin-side-down and sprinkle very liberally with salt. This is to draw out excess moisture and will be rinsed off later. Let stand for 20 to 30 minutes.
- Pre-heat the oven to 200°C/400°F.
- Peel the onion and cut it into half-inch thick rings.
- After 20 to 30 mins, rise the cucumber quarters and pat them dry.
- Cut in half again length-wise, and then cut cross-ways into approximately 2" long chunks.
- In a large bowl, toss the cucumber, oil, and onion, and season with black pepper. There is no need to add salt.
- Roast for 40 minutes, stirring every 10 mins or so to ensure the vegetables don't dry out and burn.
- While the vegetables are roasting, wash the fresh dill and chop it very coarsely.
- After 40 minutes, take the vegetables out of the oven and before removing them from the roasting dish, splash with the vinegar add the dill, and stir. Let stand for 1 minute until the dill wilts, then serve.
