Roasted zucchini with Boursin, balsamic red onion, and crispy portobello

Ingredients

• 2 moyennes, coupées en demi-lunes épaisses Zucchini
• 90 g Boursin
• 3 tbsp Olive oil
• 1 small Red onion
• 1 tbsp Balsamic vinegar
• 1 large Portobello mushroom
• to taste Black pepper
• to taste Salt
• 1 petite pincée, frais ou sec Thyme
• 1 tbsp Parsley

Method

1. Preheat the oven to 220°C. Dry the zucchini with a kitchen towel: this is important so they roast instead of steam.
2. On a baking sheet, toss the zucchini half-moons with 1 and a half tablespoons of olive oil, salt, pepper, and a pinch of thyme. Spread in a single layer.
3. On a corner of the same baking sheet, place the portobello slices with 1 tablespoon of olive oil, salt, and pepper. Roast for 18 to 22 minutes, until the zucchini is golden and the mushrooms are slightly crispy around the edges.
4. Meanwhile, heat 1/2 tablespoon of olive oil in a small skillet. Add the red onion with a pinch of salt and cook for 6 to 8 minutes over medium heat, until softened.
5. Add the balsamic vinegar to the skillet and cook for another 1 to 2 minutes, just to glaze the onions. Turn off the heat.
6. In a small bowl, thin the Boursin with 1 to 2 tablespoons of hot water until you reach a thick but pourable cream. Pepper generously.
7. Spread the Boursin cream on the bottom of two plates. Arrange the roasted zucchini on top, followed by the balsamic onions, and then the portobello slices.
8. Finish with chopped parsley, a very fine drizzle of olive oil, and a final grind of black pepper. Serve warm or room temperature.

Nutrition

Per serving

Energy

404.1 kcal

Protein

5.64 g

Carbohydrate

5.65 g

Fat

40.72 g

Fibre

1.58 g

Calcium

31.47 mg

Iron

0.73 mg

Magnesium

19.87 mg