Zucchini Pappardelle with Tomatoes and Feta

Ingredients

Dressing:
• 3 Tbsp extra-virgin olive oil
• 2 Tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp finely grated lemon zest
• Salt and freshly ground black pepper
Vegetables:
• Four 1/2-pound zucchini, or 2 zucchini and 2 yellow squash
• 1 garlic clove, minced
• 1 tsp coarsely chopped thyme
• 1/2 tsp coarsely chopped rosemary
• 1/4 tsp crushed red pepper
• 20 cherry or grape tomatoes, halved
• 6 ounces feta cheese, preferably French, cut into small dice (1 cup)
• 3 ounces pitted Calamata olives, chopped (1/2 cup)

Instructions

1. Preheat the broiler. In a small bowl, mix 2 tablespoons of the olive oil with the lemon juice, mustard, lemon zest and season the dressing with salt and pepper.
2. Using a mandoline or vegetable peeler, slice the zucchini lengthwise into 1/8-inch-thick “pappardelle,” turning the zucchini and slicing on 4 sides only until the seeds in the central portion are reached; discard the zucchini centers.
3. In a small bowl, combine the garlic with the thyme, rosemary, crushed red pepper and the remaining 1 tablespoon of olive oil.
4. Spread the zucchini slices on a large rimmed baking sheet and brush them with the garlic and herb oil. Broil for about 3 minutes, or until the zucchini is browned on top.
5. Spread the cherry tomatoes on another baking sheet and broil for about 2 minute, or until they are lightly browned on top.
6. Add the tomatoes to the zucchini and drizzle with the mustard dressing. Toss the vegetables well and transfer to plates or a platter. Top with the feta and olives and serve.