Every Helping
Sign in

Dinner recipe · from the recipe book

Roasted-Style Garlic Zucchini Mint Vinaigrette

A pale green, silky vinaigrette with bright mint, a punch of fresh garlic and a mellow lemony tang that clings to warm grains.

Roasted-Style Garlic Zucchini Mint Vinaigrette

Ingredients

  • ½ medium100 gZucchinichopped
  • ¼ cup50 gOlive oil
  • 2 tbsp30 gLemon juice
  • 1 tbsp15 gApple cider vinegar
  • 1½ tbsp chopped8 gFresh mintleaves only
  • 3 cloves9 gGarlicpeeled
  • 2 tsp10 gTahinistirred
  • ¾ tsp5 gHoney
  • ½ tsp1 gGround cumin
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prepare first: rinse and chop the zucchini, pick the mint leaves from their stems and peel the garlic cloves.
  2. Put the zucchini, garlic, lemon juice and cider vinegar in the blender and blend until smooth, about 30 seconds.
  3. Add the mint, tahini, honey, cumin, salt and black pepper, then blend again until the mint is finely flecked.
  4. With the blender running on low, pour in the olive oil in a slow stream until the dressing is creamy and emulsified.
  5. Pour into a jar and divide into 4 equal portions, about 3 tablespoons each; shake before spooning over grain bowls. Keeps chilled up to 3 days.

Contains: Sesame.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book