SEASONAL INGREDIENT STUDY NO.5:
We are still in the midst of summer, enjoying the bountiful produce the season has to offer. Frequent visits to the market are a must. With the juicy vibrant beauties I picked up, I found myself looking for a simple technique for roasting a lot of zucchini at once in the oven, since I am without an outdoor grill. I discovered this recipe on SimplyRecipes.com – a seasoned food blogger who tests every one of the recipes she posts, so I knew it would be a winner.
The recipe calls for a 1 lb zucchini – I decided to use the small golden zucchini I had, because they are so bright and summery, and I liked how they were all the same size, which was perfect for an appetizer! I also tossed in some tomatoes to add some color and for a little variation. The prep work was quick and easy, and they were ready in no time. The directions recommend 5 minutes in the oven and to check every 2 or 3 minutes until they begin to brown. The effectiveness of one's oven may vary, and mine probably stayed in the oven for 8-10 minutes. I had relatives stop by during the process, who couldn't help but sample them straight off the baking tray, once they had cooled. I was more than pleased with the result, because they melted in my mouth like butter, and wow, was that garlic tasty. This technique can be adapted for any type of vegetable, and is perfect for creating a delicious and very presentable spread of appetizers for summer entertaining!
TOTAL PREP & BAKE TIME: 25 MINUTES
- 1 lb zucchini, each cut lengthwise twice, and then cut in half across the middle
- 1 Tbsp fresh minced garlic clove
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 1 teaspoon Herbes de Provence
Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven. Align the zucchini pieces on a cookie sheet, skin down. Mix the garlic in with the oil in a small bowl. Spoon or brush garlic oil over all of the zucchini pieces. Place in heated oven on the top rack. Set the timer for 5 minutes and check to see if the zucchini is beginning to brown at the end of 5 minutes. If not, continue to add 2 or 3 minutes at a time until the zucchini begins to brown. Once it begins to brown, remove from oven and place in a bowl. Mix in Herbes de Provence. Add salt and pepper to taste.