The Local Kitchen

The Local Kitchen with Diane Reesor proudly

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Cucumbers were on sale recently, inspiring Diane to find new ways to use them. A bit of research and experimentation led her to discover that any kind of cucumber can be roasted in the oven or grilled on the barbeque. Diane found that the mini ones, which are roasted whole, were the most flavourful with the best texture when roasted. Large cucumbers need to be sliced in half then deseeded. She prefers them chilled rather than warm from the oven or grill.

Roasted Cucumbers

Set the oven to 450 degrees. Lightly brush cucumber with your preferred cooking oil. Place on a cooking tray in the oven for around 15 minutes, turning once. Cucumbers are ready when the outside is crispy and almost charred, but the inside is still crunchy. Cool the roasted cucumbers to room temperature, then chill. Go nuts and experiment! Diane has used roasted cucumbers in raita, in sandwiches and alongside salmon. She says you can use roasted cucumbers anywhere you would use raw cucumber.

Double Cucumber Bruschetta

Oil or butter Baguette Fresh cucumber, julienned Roasted cucumber, thinly sliced on an angle Spreadable cheese of choice (goat cheese, Boursin, or herb and garlic cream cheese) Fresh ground pepper Slice baguette diagonally to create ovals and brush with cooking oil or butter. Toast under broiler. Spread with spreadable cheese or mayonnaise. Top with slices of roasted cucumbers. Garnish with slivers of raw cucumber. Sprinkle with fresh ground pepper. Diane’s tip: Leftover roasted cucumbers can be sliced and marinated overnight in your favourite jarred pickle juice (like dill or bread and butter). Leftover pickle juice has lots of uses. Think of it as flavoured vinegar. Order online for free delivery or pick up.

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