Roasted Zucchini and Summer Squash with Mint
Vegetable Oil Cooking Spray
3 medium zucchini
3 medium yellow summer squash
1 leek, white and pale green part only, cut crosswise into 1/2 inch thick rings and rinsed
2 garlic cloves chopped
3 TB of extra-virgin olive oil
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup chopped fresh mint leaves
Preheat the Oven to 425 degrees. Place an overn rack in the upper third of the oven. Spray a heavy baking sheet with vegetable oil. Trim the zucchini and squash and then cut each one in half lengthwise. Cut the halves crosswise into 1-inch half moons. Arrange the zucchini, squash, leek and garlic in a single layer on the prepared baking sheet. Drizzle with 2 TB of olive oil. Bake for 10 mins. Turn the veggies over and continue to bake 5 mins longer.
Transfer the veggies to a platter and season with salt and pepper. Add the mint and toss to combine. Drizzle the remaining TB of olive oil and serve.
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