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Ingredientes
- 2 med -sized zucchini, halved and cut into 3 inch-long spears
- 1 x clove of garlic, chopped (optional)
- 2 Tbsp. extra virgin extra virgin olive oil or possibly any herb-flavored oil Salt and freshly grnd black pepper Balsamic vinegar
Direcciones
- Roasting vegetables at a high temperature brings out their sweetness and flavor.
- 1. Preheat the oven to 450 F. Lightly oil a baking sheet.
- 2. If you are using the garlic, combine it with the oil in a small bowl.
- Arrange the zucchini skin-side down on the roasting pan. Lightly brush the cut sides with the oil and sprinkle generously with salt and pepper.
- 3. Roast for about 15 min, till the squash are tender and lightly browned.
- 4. Transfer the squash to a serving plate. Drizzle with the balsamic vinegar.
- Serve warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 29g | |
| Calories 243 | |
| Calories from Fat 239 | 98% |
| Total Fat 27.01g | 34% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 11mg | 0% |
| Total Carbs 0.86g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.17g | 0% |
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