Market Mondays: Charred Zucchini With Peppers And Lime

I recently had dinner at Jean-Georges Vongerichten's critically acclaimed ABC Kitchen and fell in love with a dish from the restaurant's "market table"; roasted squash with parmesan and lemon. Like many of the items from this section of ABC Kitchen's menu, the squash was so simple, but so flavorful. Blistery, with a touch of heat, splash of citrus, and dusting of salty parmesan. As soon as I ate it, I wanted more.

This week's edition of Market Mondays is dedicated to recreating, and tweaking, that amazing dish. My recipe for charred zucchini with peppers and lime is below (it is one you shouldn't miss).

Charred Zucchini With Peppers And Lime

Ingredients:

2 large zucchini, cut into thick triangles

1/4 large hot pepper, minced

1 tbsp extra virgin olive oil

Juice from 1 medium lime

1 tbsp hard salty cheese, finely grated

Salt and pepper, to taste

Preparation:

1. Preheat oven to 400 degrees.

2. Toss zucchini and pepper with extra virgin olive oil and 1/2 lime juice and roast on a cookie sheet until tender, about 20 minutes.

3. Remove zucchini from oven and turn broiler on. Sprinkle grated cheese evenly over top and place under broiler until charred, about 8 minutes. Remove from oven, drizzle with remaining lime juice, and finish with a dash of salt and pepper.

One table at Monday's Union Square Greenmarket still had a boatload of large zucchini
I chose blindly from a table of peppers- and ended up with a tad too much heat
I opted for a hard, salty cheese that would be easy to grate- fine and powder-like
The zucchini and peppers before roasting at 400 degrees
The final side dish- not as good as ABC Kitchen's, but super tasty