Oven-roasted potatoes and zucchini with garlic

4 Servings

Ingredients

Quantity Ingredient
7 mediums Red-skin potatoes; washed
2 mediums Zucchini
3 Cloves garlic; peeled
Leaves from 2 sprigs fresh rosemary or 1 tbsp dried
½ teaspoon Fine sea salt
½ cup Olive oil
Coarsely ground black pepper

Directions

Preheat oven to 350 degrees.

Cut potatoes and zucchini into 1-inch-long chunks, ½-inch thick. Place zucchini in bowl and cover with plastic wrap; set aside.

Mince garlic with rosemary and sea salt until mixture is almost a paste.

Combine garlic paste with olive oil in 14-by-9-inch baking dish. Add potatoes and coat well with mixture. Roast 30 to 35 minutes, turning potatoes once or twice with metal spatula during roasting.

Add zucchini to baking dish and toss vegetables well. Return pan to oven and roast another 20 to 25 minutes, or until zucchini is soft but not mushy and potatoes are golden brown. Sprinkle with pepper and serve immediately.

Makes 4 servings.

From Mary Ann Esposito's 'Nella Cucina'. Christie Aspegren, September 93 Round Robin.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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