Zucchini is in season. And if you haven’t had a friend unload some on you, they are readily available at your local grocery. And nothing is better than eating food that is locally grown and in season. So, if you aren’t familiar with this vegetable, pick some up today and add them to your dinner tonight.

I love roasting vegetables and this recipe looks fast and easy. I actually have mint in my garden too!

I think this would be a great accompaniment to fish or pork.


  • 3 zucchini
  • 2 tablespoons plus 2 more tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 minced garlic clove
  • 1 tablespoon white-wine vinegar
  • 2 tablespoons fresh mint leaves, torn.
  1. Preheat oven to 475 degrees. On two large rimmed baking sheets, toss zucchini with 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Roast until zucchini are tender and undersides are browned, 10 to 15 minutes.
  2. On a serving plate, sprinkle zucchini with minced garlic and drizzle with 2 tablespoons oil and white-wine vinegar. Let stand 1 hour (or refrigerate, up to overnight; bring to room temperature before serving). To serve, sprinkle with torn mint leaves.

Source: Martha Stewart