Roast Zucchini with Vinegar

By Leite's Culinaria

Ingredients

4 to 6 medium (21 oz) zucchini* (trimmed and sliced lengthways into 1/2 inch (1 cm) thick strips)
4 cloves of garlic (halved and lightly crushed)
4 tablespoons olive oil
2 tablespoons cider or white wine vinegar
2 teaspoons dried mint
Sea salt

Prep Time15mins
Cook Time30mins
Servings4

Instructions

Preheat the oven to 350°F (180°C).

In a 9-by-13-inch (23-by-33-cm) baking dish, arrange the zucchini slices with the crushed garlic in a single layer. Drizzle the olive oil over the zucchini, and roast until softened and lightly browned, 30 to 40 minutes.

In a small bowl, combine 2 to 3 tablespoons of the cooking liquid with the vinegar and dried mint to make a dressing.

Arrange the baked zucchini on a warmed serving plate. Drizzle the vinegar and mint dressing over the zucchini. Sprinkle generously with salt and serve warm or at room temperature.