Roasting vegetables is one of my favorite
techniques. Upon contact with a blast of high heat carrots turn crisp and
sweet and kale turns into chips! Easily the best thing about roasting is
that a large quantity of vegetables suddenly turns into a manageable amount
(it's a great way to shrink overflowing produce drawers!). My favorite
vegetable to roast is zucchini. If you cut the zucchini into rounds they almost
turn into chips (use your imagination here, they are healthy chips!)
Drizzled with balsamic vinegar, goat cheese, and basil it turns into a
beautiful side dish.
Roasted Zucchini with Goat Cheese
Serves
2 as a side dish
1
pound zucchini, cut into 1/4 inch rounds
1
tablespoon olive oil
Salt
and pepper to taste
1/2
teaspoon red pepper flakes (or more if your like me and like it spicy!)
2
teaspoons balsamic vinegar
1
ounce goat cheese
A
couple of torn basil leaves
Set oven to 400 degrees. Lightly grease a
baking sheet and line up your zucchini rounds. Sprinkle with salt, pepper, and
red pepper flakes. Drizzle with olive oil. Roast for about 20 -25
minutes until brown and crispy. Top with crumbled goat cheese. Drizzle
with balsamic vinegar and scatter basil.
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