Roasting vegetables at a high temperature brings out their sweetness
and flavor. If you want to enjoy zucchini as simply as possible,
this is a wonderful way to do so.
2 medium-sized zucchini, halved and cut into 3-inch-long spears
1 clove of garlic, minced (optional)
2 tablespoons extra virgin olive oil or any herb-flavored oil
Salt and freshly ground black papper
1. Prehead the oven to 450 F. Lightly oil a baking sheet.
2. If you are using the garlic, combine it with the oil in a small bowl. Arrange the zucchini skin-side down on the roasting pan. Lightly brush the cut sides with the oil and sprinkle generously with salt and pepper.
3. Roast for about 15 minutes, until the squash are tender and lightly browned.
4. Transfer the squash to a serving plate. Drizzle with the balsamic vinegar. Serve hot.
Adapted from The Classic Zucchini Cookbook, by Nancy C. Ralston,
Marynor Jordan, and Andrea Chesman (Storey Books, 2002). Copyright (c) 2002 by Storey Publishing, Inc. Reprinted by permission of Storey Books.
Adapted from The Classic Zucchini Cookbook, by Nancy C. Ralston, Marynor Jordan, and Andrea Chesman (Storey Books, 2002).