Sunday, November 05, 2006

Roasted Zucchini with Herbs

From Food Network Kitchens Making It Easy

4 medium zucchini (about 2 pounds)
2 Tbsp extra-virgin olive oil
1/2 tsp kosher salt
Freshly ground black pepper
1 Tbs chopped fresh herbs, such as basil, dill, mint, flat-leaf parsley, or a mix

Preheat the oven to 450. Trim the zucchini and halve or quarter them lengthwise, taking care that the wedges are all about the same thickness. Toss the wedges with the olive oil on a baking sheet and space them evenly with a cut side down. Roast, turning once, if necessary, so that any other cut sides are against the pan, until tender and brown, 15-20 minutes.

Transfer the zucchini to a serving platter. Season with salt and pepper to taste and scatter the fresh herbs over the top. Serve warm or at room temperature.

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